Categories: Dip

Ingredients

• • 2 pkgs. (8 oz. each) cream cheese, softened
• • 1 cup mayonnaise
• • 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• • 1 cup (4 oz.) shredded cheddar cheese
• • 1 can (8 oz.) water chestnuts, drained and chopped
• • 5 bacon strips, cooked and crumbled
• • 1 green onion, chopped
• • 2 teaspoon dill weed
• • 1 garlic clove, minced
• • 1/2 teaspoon seasoned salt
• • 1/8 teaspoon pepper
• • 1 un-sliced round loaf (1 lb.) sourdough bread
• • Raw Vegetables

Directions

1. Preheat oven to375°F.

2. In a mixing bowl, beat cream cheese and mayonnaise. Stir in the next nine ingredients.

3. Cut a 1 1/2 –inch slice off top f bread; set aside. Carefully hollow out the bottom, leaving a ½-inch shell. Cube bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet.

4. Bake for 1 to 1 ½ hours or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.

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