SPINACH DIP This can be served in the bread loaf or as a separate heated dip with bread, crackers and fresh veggies.
Salad dressing (or mayonnaise)
1/2 cup
125 mL
Cream cheese softened
2 x 8 oz.
2 x 250 g
Grated medium or sharp cheddar cheese
1 cup
250 mL
Frozen chopped spinach, thawed, squeezed dry
10 oz.
300 g
Chopped fried bacon, 6 slices
1/2 cup
125 mL
Finely chopped onion
1/4 cup
60 mL
Dill weed
2 tsp.
10 mL
Garlic powder (or 1 clove, minced)
1/4 tsp.
1 mL
Beat salad dressing and cream cheese together in small bowl until smooth. Stir in next 6 ingredients. Makes 3 cups (750 mL) dip.
Variation: Cut top off round bread loaf. Hollow out loaf leaving shell 1 inch (2.5 cm) thick. Reserve removed bread for dipping. Pour spinach mixture into hollow. Wrap in foil. Heat in 325°F (160°C) oven for 2 hours. Remove from oven. Turn back foil. Serve with bread pieces taken from loaf to use as dippers. Slice baguette for extra dippers. As dip disappears, break off sides for dippers. Good warm and also good as it cools. Makes 1 loaf.
SPINACH DIP 
