Ingredients for Baked Spinach Dip Loaf
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded cheddar cheese
- Water Chestnuts (unspecified quantity)
- Bacon (unspecified quantity)
- 1/4 cup chopped green onions
- Dill Weed (unspecified quantity)
- 2 cloves garlic, minced
- Seasoning Salt (unspecified quantity)
- 1/4 teaspoon black pepper
- 1 (about 1 pound) round loaf of bread
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
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How to Make Baked Spinach Dip Loaf
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, beat together 8 ounces of softened cream cheese and 1/2 cup mayonnaise until smooth.
- Stir in the remaining ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 (14 ounce) can artichoke hearts, drained and chopped; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped green onions; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; and 1/4 teaspoon black pepper.
- Cut off the top 1 inch slice of a round loaf of bread (about 1 pound). Set aside.
- Carefully hollow out the inside of the bread loaf, leaving a 1/2-inch shell. Reserve the removed bread.
- Cube the reserved bread into bite-sized pieces.
- Fill the bread shell generously with the spinach artichoke dip mixture.
- Replace the bread top onto the filled loaf.
- Wrap the loaf tightly in heavy-duty aluminum foil.
- Place the wrapped loaf on a baking sheet.
- Bake for 75-90 minutes, or until the dip is heated through and bubbly, and the bread is golden brown. Check for doneness after 75 minutes.
- Carefully remove the foil and let the dip rest for 10 minutes before serving.
- Serve warm with the reserved bread cubes and your favorite vegetables for dipping.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
36g
Fat
102g
Carbs
37g
