Baked Spinach Dip Loaf

• 2 8 oz. pkg. cream cheese, softened
• 1 c. mayonnaise
• 1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 1 c. shredded cheddar cheese
• 1 8 oz. can water chestnuts, drained and chopped
• 5 bacon strips, cooked and crumbled
• 1 green onion, chopped
• 2 tsp. dill weed
• 1 garlic clove, minced
• 1/2 tsp. seasoned salt
• 1/8 tsp. pepper
• 1 unsliced round loaf (1 lb.) sourdough bread
• raw vegetables

1. In a mixing bowl, beat cream cheese and mayonnaise.
2. Stir in the rest of the ingredients.
3. Cut a 1 1/2 inch slice off top of bread and set aside.
4. Carefully hollow out bottom leaving a 1/2 inch shell.
5. Cube removed bread and set aside.
6. Fill the shell with spinach dip; replace top.
7. Wrap in heavy duty foil and place on baking sheet.
8. Bake at 375 degrees for 1 1/4 to 1 1/2 hours or until dip is heated through.
9. Open foil carefully.
10. Serve warm with bread cubes and vegetables.

cream cheese, mayonnaise, cheddar cheese, water chestnuts, bacon strips, green onion, dill weed, garlic, salt, pepper, bread, vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65217 (may not work)