Ingredients
6 bacon strips, cooked and crumbled, divided2 packages (8 ounces each) cream cheese, softened1 cup mayonnaise1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 can (8 ounces) sliced water chestnuts, drained and chopped1-1/4 cups shredded cheddar cheese, divided 2 green onions, chopped, divided 1 garlic clove, minced2 teaspoons dill weed1/2 teaspoon seasoned salt1/8 teaspoon pepper1 unsliced round loaf (1 pound) sourdough breadCucumber slices
Preparation
Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon.
Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours.
Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.
