Baked Spinach Dip Loaf -- Quad-Cities Online Recipe Book
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Baked Spinach Dip Loaf

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Ingredients

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained and chopped
5 bacon strips, cooked and crumbled
1 green onion, chopped
2 teaspoons dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 unsliced round loaf (1 pound) sourdough bread
Raw vegetables

Instructions

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

Michele Flagel
Makoqueta



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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