Hot Spinach Dip

• 1 (1-pound) round loaf sourdough bread
• 1 (10-ounce) package frozen chopped spinach, thawed
• 2 Tablespoons margarine
• 1 1/2 Tablespoons flour
• 1 Tablespoon chopped onion
• 1/4 cup evaporated skimmed milk
• 3 ounces light process cream cheese
• 1/4 cup (1 ounce) shredded Monterey Jack cheese with jalapeno peppers
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon dried crushed red pepper
• 1 (2-ounce) jar diced pimiento, drained

1. 1) Cut off top one-fourth of loaf; set top aside. Hollow out center of loaf to form a shell about 1/2 inch thick. Cut bread from center and top of loaf into 48 (1-inch) cubes. Place bread cubes on a baking sheet, and bake at 350 degrees for 15 to 20 minutes or until lightly browned. Set aside.
2. 2) Cook spinach according to package directions, omitting salt; drain well, reserving1/4 cup liquid. Set spinach and liquid aside.
3. 3) Melt margarine in a medium saucepan over medium heat. Add flour and onion; cook 1 minute, stirring constantly. Gradually add reserved spinach liquid and milk; cook, stirring
4. constantly, until slightly thickened. Add cream cheese and next 5 ingredients, stirring until cheese melt. stir in spinach and pimiento. Cook 1 minute or until thoroughly heated.
5. 4) Spoon mixture into bread round; serve with bread cubes.

bread, margarine, flour, onion, milk, cream cheese, shredded monterey jack cheese, worcestershire sauce, garlic, pepper, red pepper, pimiento

Taken from www.epicurious.com/recipes/member/views/hot-spinach-dip-52433331 (may not work)