Why recepie famous for?
Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies
Ingredients
6 bacon strips, cooked and crumbled, divided
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (8 ounces) sliced water chestnuts, drained and chopped
1-1/4 cups shredded cheddar cheese, divided
2 green onions, chopped, divided
1 garlic clove, minced
2 teaspoons dill weed
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 unsliced round loaf (1 pound) sourdough bread
Cucumber slices
Instructions
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.
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