- 16
- 25 mins
- 110 mins
Ingredients
- 6 bacon strips, cooked and crumbled, divided
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup mayonnaise
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 can (8 ounces) sliced water chestnuts, drained and chopped
- 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
- 2 green onions, chopped, divided
- 1 garlic clove, minced
- 2 teaspoons dill weed
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 1 unsliced round loaf (1 pound) sourdough bread
- Cucumber slices
Preparation
Step 1
Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon.
Cut a 1-1/2-in. slice off top of bread. Hollow out the 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 a baking sheet 1-1/4 hours.
Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.
Yield: 16 servings (1/4 cup each).
Tip: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.