Baked Spinach Dip Loaf

16 servings.

Baked Spinach Dip Loaf
Baked Spinach Dip Loaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6 6

    6 bacon strips, cooked & crumbled, divided

  • 2 2 8

    pkgs 8 oz each cream cheese, softened

  • 1 1

    1 c mayonnaise

  • 10 10

    pkg 10 oz pkg frozen chopped spinach, thawed & squeezed dry

  • 8 8

    can 8 oz can sliced water chestnuts, drained & chopped

  • 1 1/4 1 1/4

    1/4 c shredded cheddar cheese, divided

  • 2 2

    2 green onions, chopped, divided

  • 1 1

    1 garlic clove, minced

  • 2 2

    2 t dill weed

  • 1/2 1/2

    1/2 t seasoned salt

  • 1/8 1/8

    1/8 t pepper

  • 1 1

    1 lb unsliced round loaf sourdough bread

  • Cucumber slices

Directions

Preheat oven to 375. Reserve 1 T crumbled bacon for topping. Beat cream cheese & mayo until smooth. Stir in spinach, water chestnuts, 1 c cheese, half of the green onions, garlic, seasonings & remaining bacon. Cut 1 1/2 in slice off top of bread. Hollow out bottom, leaving a 1/2 in thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy duty foil, tenting foil over dip. Bake on baking sheet 1 1/4 hrs. Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese, green onion & reserved bacon. Bake until cheese is melted, 10-15 min. Serve warm with cucumber & cubed bread.

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