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Sourdough Bread Spinach Dip
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.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 206.9
Total Carbs 13.2 g
Dietary Fiber 0.8 g
Sugars 0.8 g
Total Fat 13.9 g
Saturated Fat 3.5 g
Unsaturated Fat 0.4 g
Potassium 25.4 mg
Protein 5.4 g
Sodium 372.9 mg
Dietary Exchanges
3 Fat , 1/2 Vegetables , 4 1/2 Meat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  cream cheese
1 cup  mayonnaise
10 oz  frozen chopped spinach
1 cup  fat free shredded cheddar cheese
8 oz  canned water chestnuts
5 piece  raw bacon slices
1 each  fresh green onions
2 tsp  fresh dill weed
1 each  medium garlic cloves
0 1/2 tsp  seasoned salt
0.125 tsp  black pepper
1 lb  sourdough round
1 cup  baby carrots
  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.

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