2 (8 oz.) pkgs. cream cheese, softened
1 cup mayonnaise
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
1 lb. sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 Tbs. dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 lb.) unsliced sourdough bread
Assorted fresh vegetables
1. In a large bowl, beat cream cheese and mayonnaise until blended.Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
2. Cut a 1-1/2 inch slice off top of bread; set aside. Carefullyhollow out bottom, leaving 1/2-inch shell. Cube removed bread andplace on a baking sheet. Broil 3-4 inches from the heat for 1-2minutes or until golden brown; set aside.
3. Fill bread with spinach dip; replace top. Place any dip thatdoesn't fit in shell in a greased baking dish. Wrap bread inheavy-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 40-45minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.
Yield: 4 cups.
Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.-Taste of Home Holiday Recipes 2008 320 Christmas Classics
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