"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Spinach Dip Loaf Recipe

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This recipe for Baked Spinach Dip Loaf, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Pederson
Added: Thursday, November 8, 2007


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

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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