Tuesday, February 16, 2010

Baked Spinach Dip

2 packages (8 ounces each) cream cheese softened

1 cup mayonnaise

1 package (10 ounces) frozen shopped spinach, thawed and squeezed dry

1 cup (4 ounces) shredded cheddar cheese

5 bacon strips, cooked and crumbled

1 green onion, chopped

2 teaspoons dill weed

1 garlic clove, minced

½ teaspoon seasoned salt

1/8  teaspoon pepper

1 unsliced round loaf (1 pound) sourdough bread

Raw Vegetables

1) In a large mixing bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, bacon, onion and seasonings.
2) Cut a 1-1/2 in. slice off top of the bread; set aside. Carefully hollow out bottom, leaving a ½ 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.
3) Bake at 375˚ for 1-1/4 to 1-1/2 hours or until dip is heated through.  Open foil carefully. Serve warm with bread cubes and vegetables. 

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