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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Spinach Dip Loaf Recipe

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This recipe for Baked Spinach Dip Loaf is from Mama and Papa's Favorites, 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:
Ingredients:  
Ingredients:  
2 Pkgs. 8oz each cream chees, softened
1 Jar marinated artichokes (chopped)
1 Cup mayonnaise
1 Pkg (10oz) frozen chopped spinach (thawed and squeezed dry)
1 Cup (4oz) shredded cheddar cheese
1 Cup (8oz) water chestnuts (drained and chopped)
5 bacon strips, cooked and crumbled
1 green onion, chopped
2 tsp dill weed
1 garlic glove, minced
1/2 tsp seasoned salt
1/8 tsp pepper
1 hole round Sourdough bread loaf (1lb)
Raw vegetables
Directions:
Directions:
In large mixing bowl, beat cream cheese and mayo, stir in spinach, artichokes, cheese, water chestnuts, bacon, onion and seasonings.
Cut a 1 1/2 inch slice off top of bread bowl and set aside. Carefully hollow out bowl leaving 1/2 inch shell, set bread aside. Fill shell with the spinach dip, replace top, wrap in heavy duty aluminum foil and place on baking sheet.
Bake at 375º for 1 1/4 - 1 1/2 hours. Open foil carefully, serve with vegetables, crackers and bread cubes made from bread bowl (can be heated in foil for 10 -15 minutes and served hot with dip)

You can use mini round bowl but cut baking time about 25 minutes. Also can be frozen for later use, thaw before baking.
Number Of Servings:
Number Of Servings:
Yeilds 4 1/2 cups
Preparation Time:
Preparation Time:
1 3/4 hours

 

 

 

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