Just Call Me Martha Stacey

Superbowl Party: Baked Spinach Dip Loaf

Posted on: February 2, 2011

Our annual Superbowl party is, of course, on Sunday, so I thought I would share an appetizer spinach dip that I’ve used before…and it received rave reviews from all my guests!  I got it from the Taste of Home Cookbook, but tweeked it a little bit.  The dip can be made ahead and refrigerated overnight…spoon into bread and bake just before guests arrive.

2 packages cream cheese, softened
1 cup mayonnaise
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheese
5 bacon strips, cooked and crumbled
1 green onion, chopped
1 garlic clove, minced
1/2 tsp seasoned salt
1/8 tsp pepper
1 unsliced round load sourdough bread
oregano, basil, thyme to season

1.  In large mixing bowl, beat cream cheese and mayonnaise.  Stir in spinach, cheese, bacon, onion and seasonings.
2.  Cut 1-1/2 inch slice off top of bread, set aside.  Carefully hollow out bottom, leaving 1/2 inch shell.  Cube remaining bread and set aside.  Fill shell with spinach dip, replace top.  Wrap in heavy duty foil.  Place on baking sheet.
3.  Bake at 375 degrees for 75 to 90 minutes or until heated through.  Open foil carefully.  Serve warm with bread cubes and vegetables.

**the original recipe called for dill weed and water chestnuts…I substitued oregano/thyme/basil and left out the water chestnuts because I couldn’t find them***


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