Baked Spinach Dip Loaf
photo by Mulligan
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
4 1/2 cups
- Serves:
- 6-8
ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 cup low-fat mayonnaise
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup cheddar cheese, shredded
- 1 (8 ounce) can water chestnuts, drained and chopped
- 5 slices bacon, cooked and crumbled
- 1 green onion, chopped
- 2 teaspoons dill weed
- 1 garlic clove, minced
- 1⁄2 teaspoon seasoning salt
- 1⁄8 teaspoon pepper
- 1 loaf sourdough bread, unsliced round
directions
- Preheat oven to 375°F.
- Beat cream cheese and mayo together in mixing bowl.
- Stir in next nine remaining ingredients.
- Cut a slice off top of bread; set aside.
- Carefully hollow out bottom, leaving a 1/2 inch shell.
- Cube removed bread and set aside.
- Fill the shell with spinach dip; replace top.
- Wrap in heavy-duty foil; place on baking sheet.
- Bake for 75 - 90 minutes or until dip is heated through.
- Open foil carefully.
- Serve warm with bread cubes and vegetables.
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Reviews
-
I didn't have time to bake this the first day, so I went ahead and made the dip and stuck it in the fridge. The second day, I just shelled out the loaf and then baked it. Yummy! I couldn't keep my husband out of it to take a picture!! Definately a keeper. Made for ZWT4 - Chic Chefs. Thanks for the recipe!
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I made this for a July 4th cookout. I followed the recipe as written, except that I didn't have dillweed so I used a spinach and herb seasoning. I served this dip with the cubed bread and a variety of crackers. This dip went over well at the cookout and a couple of friends asked me for the recipe. Made for ZWT4 Potluck Zingo.
RECIPE SUBMITTED BY
<p>Hello everyone! My name is Lori Pedroncelli. I am from Ohio originally, but lived in New Mexico for 3 years, before moving back several years ago. <br /><br />Like everyone here, I LOVE to cook. I used to feel that I didn't have time, but now I am learning to make time. It's so important to me to sit down to dinner together as a family. My favorite part of the day. <br /><br />Since I started working from home four years ago, it really has assisted in my flexibility to prepare a healthy, delicious dinner every night. <br /><br />I feel like I still have alot I can learn, especially when it comes to baking. <br /><br />I was married in September, 2006 to my best friend, Estevan. My husband and I share a love of cooking together. I really enjoy planning out the week and deciding what we will try next, and it takes the panic out of what's for dinner? <br /><br />I also try to do OAMC (once a month cooking) method when I can. <br /><br />I love the food netork, and I really love Rachel Ray and her cookbooks. I have recently been cooking alot out of her big orange book. It is my newest favorite. I am abit of a cookbook collector, and recently purchased a larger bookcase to store all of them in my kitchen. However, I tend to rely on recipezaar first now when I am looking for something in particular. I love this site and it's community of users! <br /><br />In my free time, I enjoy scrapbooking and would love to devote more time to it as a hobby. It is a great creative release for me. Estevan and I love to travel as much as we can as well. We were blessed with our first son 2 years ago (Grayson), and are enjoying being parents. We also have 3 furry kids, Bailey, (german shepard/ blue heeler) and 2 bichons - Bella and Jack. <br /><br />We love to entertain and typically host Thanksgiving and Christmas at our house for family. I enjoy putting the menus together and my husband is a huge help in the preparation! Couldn't do it without him.</p>