Source: The Taste of Home Cookbook copyright 2006 Reiman Media Group, Inc 5400 South 60th Street Greendale, WI 53129 Submitted by: dLife--BAV

Creamy spinach dip in a crusty sourdough bread bowl.

Servings

16 oz cream cheese , softened
1 cup mayonnaise
10 oz frozen chopped spinach , thawed and squeezed dry
1 cup fat free shredded cheddar cheese
8 oz canned water chestnuts , drained and chopped
5 piece raw bacon slices , cooked and crumbled
1 fresh green onions , chopped
2 tsp fresh dill weed
1 medium garlic cloves , minced
0.5 tsp seasoned salt
0.12 tsp black pepper
1 lb sourdough round
1 cup baby carrots (or a variety of mixed raw vegetables; optional)

1 In a large mixing bowl, mix cream cheese and mayonnaise together. Stir in the spinach, cheese, water chestnuts, bacon, onion, and seasonings.
2 Remove 1 1/2 inch off the top of the sourdough bread, set aside.
3 Hollow out the bottom of the bread, leaving a 1/2 inch shell. Cube the bread that was removed and set aside.
4 Fill the shell with the spinach dip. Replace top. Wrap in aluminum foil, place on a baking sheet.
5 Bake at 375 degrees for 1 1/4 to 1 1/2 hours or until dip is heated through. Remove foil carefully. Serve warm with bread cubes and vegetables.

You may also use bagel chips with this recipe.