Baked Spinach Dip in Bread

This is the only way some kids will eat spinach! The dip can be made ahead and chilled. Place in the bread shell and bake just before company arrives.


4 cups (16 servings)


2 (8 ounce) packages cream cheese, room temperature
1 cup mayonnaise
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 tablespoon dill weed
1 to 2 garlic cloves, minced
1 (1 pound) round loaf unsliced sourdough bread
assorted fresh vegetables


Preheat oven broil. In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.

Cut a 1 1/2-inch slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-inch shell. Cube removed bread and place on a baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until golden brown; set aside.

Reduce oven temperature to 350°F (177°C). Spray a baking sheet with cooking spray. Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet.

Bake for 1 hour or until dip is heated through. Cover and bake additional dip for 40 to 45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 1 hour

Additional Information

Fat-free cream cheese and mayonnaise are not recommended for this recipe.

Nutritional Information

Amount per serving (1/4 cup equals calculated without assorted fresh vegetables): Calories 361, Fat 28 g (Saturated fat 11 g), Cholesterol 52 mg, Sodium 537 mg, Carbohydrate 17 g, Fiber 1 g, Protein 10 g.

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