Desserts
Baked Spinach Dip in Bread Recipe
Prep Time | 25 minutes |
Cook Time | 60 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 2 ounces packages cream cheese softened, 8each
- 1 cup mayonnaise
- 1 package frozen chopped spinach thawed and squeezed dry, 10 ounces
- 1 cup shredded cheddar cheese 4 ounces
- 1 pound sliced bacon cooked and crumbled
- 1/4 cup chopped onion
- 1 tablespoon dill weed
- 1 to 2 garlic cloves minced
- 1 round loaf unsliced sourdough bread 1 pound
- Assorted fresh vegetables
Ingredients
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Instructions
- In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
- Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.
- Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. Yield: 4 cups.
Recipe Notes
Fat-free cream cheese and mayonnaise are not recommended for this recipe.