"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

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.

Contributor:  
Contributor:  
Darlene Pederson
Added: Thursday, November 8, 2007

Category:
Category:

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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