Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
Preparation
Step 1
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.
Review this recipe