Ingredients
2 packages (8 ounces each) cream cheese, softened1 cup mayonnaise1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup shredded cheddar cheese1 pound sliced bacon, cooked and crumbled1/4 cup chopped onion1 tablespoon dill weed1 to 2 garlic cloves, minced1 round loaf (1 pound) unsliced sourdough breadAssorted fresh vegetables
Preparation
In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.
Fill bread shell with spinach dip; replace top. Place any dip that doesn’t fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.
