A delicious hot dip for all of the spinach lovers out there. This recipe comes from Taste of Home which I have adapted. I often try to cut back on the fat where I can which does not change the flavor of a recipe. You can use low-fat cream cheese, mayonnaise and 2% cheddar cheese. I also use low sodium bacon – no one seems to miss the extra fat or salt.
Baked Spinach Dip in Sourdough Bread
- 2 (8 oz.) pkg. cream cheese, softened
- 1 cup mayonnaise
- 1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed and patted dry (I like to chop it up some so it is not so stringy)
- 1 cup (4 oz.) sharp cheddar cheese, shredded
- 1 lb. bacon, cooked and crumbled
- 1/4 cup onion, chopped (or to taste)
- 1 tbsp. dried dill weed (you do need this much for a great flavor)
- 1-2 garlic cloves, minced
- 1 round loaf (1 lb.) sourdough bread (do not slice), or 2 small loaves
Combine cream cheese and mayonnaise. Stir in the spinach, cheese, cooked bacon, onion, dill and garlic; set aside.
Cut a 1 to 1-1/2-inch slice off top of the bread; save. Hollow out bottom, leaving a 1/2-inch shell. Cube removed bread and place on a baking sheet. Broil 3-4 minutes or until brown if desired. I end up scooping out the inside with my finger tips as it is not that easy to cube it.
Fill bread with spinach mixture; replace the top. Wrap bread in heavy foil and place on a baking sheet. Whatever does not fit save for another time or put in a small casserole and bake along with the wrapped bread. I like to buy 2 small loves and put bacon in one loaf and leave the other vegetarian. Bake at 350 degrees for about an hour. Serve with vegetables of your choice, crackers and the leftover bread.
Recipe by cookingwithauntjuju.com
Spinach Dip without the bacon… the bacon is necessary unless you have some vegetarians which I did this time I made it.
Spinach dip with fresh bacon crumbled up – yum!
See also my recipe Tex Mex Spinach Cheese Dip.
