Saturday, May 3, 2014
Baked Spinach Dip
2 packages (8 oz) cream cheese, softened
1 cup mayo
1 packaged frozen spinach, thawed and moisture pressed out
1 cup grated cheddar cheese
1 package sliced bacon, cooked and chopped
1/2 cup chopped onion
2 garlic cloves, minced
1 unsliced artisan loaf (French or Sourdough work great)
In a large bowl beat cream cheese and mayo until smooth.
Add in cheese, bacon, onion and garlic. Mix until well combined.
Fold in spinach.
Cut out top of loaf and hollow out, being careful to break bread into large enough pieces to dip. Fill shell with spinach dip. Wrap in aluminum foil and bake at 350 degrees for about 1 1/2 hours or until dip is heated thoroughly and cheese is melted.
Remove from heat and serve warm.
Dip and Photo by Brooke Waronek