| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | French | Appetizers, Favorites, Vegetables | 20 | Servings |
INGREDIENTS
| 16 | oz | Softened cream cheese |
| 1 | c | Mayonaise |
| 1 | t | Garlic powder |
| 2 | t | Dill weed |
| 8 | oz | Bacon, chopped |
| 1 | c | Onion, chopped |
| 1/2 | Fresh spinach, chopped | |
| 1 | c | Cheddar cheese, shredded |
| 1 | Loaf French, Italian or | |
| Pumpernickel bread |
INSTRUCTIONS
Preheat oven to 250 degrees. Combine cream cheese, mayonaise, garlic powder and dill weed in a bowl; mix untill smooth. Fry bacon till crisp, remove and drain on paper towel. Add onion to drippings and saute till tendar. Add bacon, onion, spinach and cheddar cheese to the cream cheese mixture; mix well. Cut off top of bread and scoop out a cavity. Spoon dip into bread and put the top back on. Wrap the loaf in a double layer of foil and place on baking sheet. Bake in oven for 1 1/2 hours. Great recipe!!!!! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 38.6mg
Sodium: 203mg
Potassium: 77.3mg
Carbohydrates: 2g
Fiber: <1g
Sugar: 1.1g
Protein: 4.2g