Baked Spinach Dip Loaf Recipe

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This recipe for Baked Spinach Dip Loaf is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Appetizers

Ingredients:	Ingredients: 2 packages (8 oz. each) cream cheese, softened 1 cup mayonnaise 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 cup. (4 oz.) shredded cheddar cheese 1 can (8 oz.) water chestnuts, drained and chopped 5 bacon strips, cooked and crumbled 1 green onion, chopped 2 tsp. dill weed 1 garlic clove, minced 1/2 tsp. seasoned salt 1/8 tsp. pepper 1 unsliced round loaf sourdough bread raw vegetables

Directions:	Directions: In a large bowl, beat cream cheese and mayo. Stir in spinach, cheese, water chestnuts, bacon, onion and seasonings. Cut a 1-1/2 in. slice off top of the bread, set aside. Carefully hollow out bottom, leaving a 1/2 in. shell. Cube removed bread and set aside. Fill the shell with spinach dip, replace top. Wrap in heavy-duty foil: place on a baking sheet. Bake at 375 for 1-1/2 hours or until dip is heated through. Serve warm with bread cubes and veggies.

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Baked Spinach Dip Loaf Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: