Ingredients
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2 (8 ounce) packages cream cheese, softened
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1 cup low-fat mayonnaise
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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1 cup cheddar cheese, shredded
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1 (8 ounce) can water chestnuts, drained and chopped
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5 slices bacon, cooked and crumbled
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2 teaspoons dill weed
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1/2 teaspoon seasoning salt
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1/8 teaspoon pepper
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1 loaf sourdough bread, unsliced round
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1 garlic clove, minced
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1 green onion, chopped
Instructions
- Preheat oven to 375°F.
- Beat cream cheese and mayo together in mixing bowl.
- Stir in next nine remaining ingredients.
- Cut a slice off top of bread; set aside.
- Carefully hollow out bottom, leaving a 1/2 inch shell.
- Cube removed bread and set aside.
- Fill the shell with spinach dip; replace top.
- Wrap in heavy-duty foil; place on baking sheet.
- Bake for 75 - 90 minutes or until dip is heated through.
- Open foil carefully.
- Serve warm with bread cubes and vegetables.