Baked Spinach Dip Loaf Recipes

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BAKED CREAMY SPINACH DIP



Baked Creamy Spinach Dip image

I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 14 servings (1/4 cup each).

Number Of Ingredients 12

2 packages (10 ounces each) frozen chopped spinach, thawed
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 can (12 ounces) evaporated milk
1/2 cup grated Parmesan cheese, divided
1/4 cup cream cheese
1/4 cup ricotta cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
Bagel chips

Steps:

  • Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid., In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended., Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

Nutrition Facts :

BAKED SPINACH DIP LOAF



Baked Spinach Dip Loaf image

Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies-then eat the bowl! -Frieda Meding, Trochu, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.

Nutrition Facts : Calories 254 calories, Fat 24g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

OVEN-BAKED SPINACH DIP IN A BREAD BOWL



Oven-Baked Spinach Dip in a Bread Bowl image

This awesome spinach dip recipe is the best I've ever had. Perhaps because it's heated and in a Hawaiian bread bowl. I received this recipe from a friend years ago, and wanted to share it because it is one of my absolute favorites!

Provided by dutschd

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 1h30m

Yield 15

Number Of Ingredients 12

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
2 (5 ounce) cans sliced or whole water chestnuts, drained, coarsely chopped
5 slices fried bacon, chopped
1 cup finely shredded Cheddar cheese
2 green onions, chopped
2 tablespoons chopped fresh dill
1 clove garlic, minced
¾ teaspoon seasoned salt (such as LAWRY'S®)
⅛ teaspoon ground black pepper
1 loaf Hawaiian sweet bread

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cream cheese and mayonnaise in a large bowl and mix well. Add spinach, water chestnuts, bacon, Cheddar cheese, green onions, dill, garlic, seasoned salt, and pepper and stir until well combined.
  • Cut off 1/2 to 1 inch off the the top of the Hawaiian bread to make a lid. Hollow out the rest of the bread to form a bowl. Make sure to leave a little layer of bread throughout the inside of the bowl and save the pieces for dipping. Fill the bowl with the dip and cover with the lid. Wrap in aluminum foil and place on a baking sheet.
  • Bake in the preheated oven until bread bowl and dip are thoroughly heated through, 1 1/4 to 1 1/2 hours.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 22.1 g, Cholesterol 49 mg, Fat 26.6 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 10.4 g, Sodium 345.4 mg, Sugar 3.6 g

BAKED SPINACH DIP LOAF



Baked Spinach Dip Loaf image

I cut this recipe out of a magazine a long time ago, and finally pulled it out to make for a New Year's Eve get together. It is wonderful! I wish I hadn't waited so long!

Provided by Scrapbook Lori

Categories     < 4 Hours

Time 1h50m

Yield 4 1/2 cups, 6-8 serving(s)

Number Of Ingredients 12

2 (8 ounce) packages cream cheese, softened
1 cup low-fat mayonnaise
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup cheddar cheese, shredded
1 (8 ounce) can water chestnuts, drained and chopped
5 slices bacon, cooked and crumbled
1 green onion, chopped
2 teaspoons dill weed
1 garlic clove, minced
1/2 teaspoon seasoning salt
1/8 teaspoon pepper
1 loaf sourdough bread, unsliced round

Steps:

  • Preheat oven to 375°F.
  • Beat cream cheese and mayo together in mixing bowl.
  • Stir in next nine remaining ingredients.
  • Cut a slice off top of 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 baking sheet.
  • Bake for 75 - 90 minutes or until dip is heated through.
  • Open foil carefully.
  • Serve warm with bread cubes and vegetables.

Nutrition Facts : Calories 910.8, Fat 38.6, SaturatedFat 20.5, Cholesterol 107.6, Sodium 1332, Carbohydrate 111.1, Fiber 6.7, Sugar 9.1, Protein 32.3

SPINACH LOAF



Spinach Loaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
3 large eggs, at room temperature, beaten
1 cup whole milk
Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
1 small onion, chopped
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds spinach leaves
1 cup grated Parmesan
1/2 teaspoon ground nutmeg
4 hard boiled eggs, peeled

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
  • Place the eggs and milk in a large bowl. Add the bread and stir to combine.
  • Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
  • Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

SPINACH LOAF



Spinach Loaf image

Make and share this Spinach Loaf recipe from Food.com.

Provided by Joy1996

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 (10 ounce) packages frozen spinach, thawed
2 beaten eggs
3/4 cup shredded cheddar cheese
1/3 cup fine dry breadcrumb
1 tablespoon vinegar
1/2 teaspoon salt
1 dash ground black pepper
4 slices bacon, chopped
2 tablespoons chopped onions
2 tablespoons chopped green peppers or 2 tablespoons red peppers
2 teaspoons all-purpose flour
1/2 cup water
2 medium tomatoes, peeled,seeded,chopped

Steps:

  • Squeeze excess liquid from the spinach; set aside.
  • In a mixing bowl, combine the eggs, cheese, bread crumbs, vinegar, salt and pepper.
  • Stir in the well-drained spinach; pat mixture into a greased 8x4x2" loaf pan.
  • (At this point, loaf may be covered and refrigerated overnight, if desired).
  • Bake, uncovered, in a 400 degree oven for 20-25 minutes or until a knife inserted in the center comes out clean.
  • Meanwhile, in a medium skillet, cook bacon until crisp.
  • Remove from skillet, reserving 2T.
  • pan drippings.
  • Drain bacon on paper towels.
  • Cook the onion and peppers in the bacon drippings in the skillet for about 5 minutes, or until tender.
  • Stir in the flour and dash pepper; gradually stir in the water.
  • Cook and stir until thickened and bubbly; cook 1 minute more.
  • Stir in bacon and tomatoes; heat through.
  • To serve, invert spinach loaf onto serving platter and cut into slices.
  • Spoon bacon/tomato sauce over.

SPINACH DIP IN FRENCH BREAD



Spinach Dip in French Bread image

The only thing better than creamy, cheesy spinach dip is creamy, cheesy spinach dip served inside a warm loaf of French bread!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 8

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1 tablespoon butter, melted
1 box (9 oz) frozen chopped spinach
1 package (3 oz) cream cheese, softened
1/2 cup plus 2 tablespoons shredded fresh Parmesan cheese
1/4 cup mayonnaise
1/2 cup chopped red bell pepper
1 clove garlic, finely chopped

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Place French bread dough, seam side down, on cookie sheet. Brush dough with melted butter.
  • Bake 17 to 19 minutes or until light golden brown. Carefully hollow out center of loaf by using bread knife to cut out V-shape lengthwise down center of loaf to within 1/2 inch of bottom. (Discard or bake* bread cutout scraps.)
  • Meanwhile, cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible. In medium bowl, stir together cooked and drained spinach, cream cheese, 1/2 cup of the Parmesan cheese, the mayonnaise, bell pepper and garlic until well blended. Spoon spinach mixture into hollowed-out French bread loaf.
  • Bake 15 minutes; sprinkle with remaining 2 tablespoons shredded Parmesan cheese. Bake 3 to 5 minutes longer or until spinach filling is hot and bread is deep golden brown. Cool 5 minutes. Cut into slices to serve.

Nutrition Facts : Calories 180, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

SPINACH DIP IN PUMPERNICKEL



Spinach Dip in Pumpernickel image

Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.

Provided by Julie

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 50m

Yield 20

Number Of Ingredients 13

2 (8 ounce) loaves round pumpernickel loaves
1 cup low-fat cottage cheese, creamed
1 cup freshly grated Parmesan cheese
¾ cup fat-free mayonnaise
½ cup nonfat sour cream
1 tablespoon grated onion
1 teaspoon fresh lemon juice
¼ teaspoon garlic powder
1 (10 ounce) package frozen spinach - thawed, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (2 ounce) bottle diced pimento peppers, drained
1 (.4 ounce) packet dry vegetable soup mix
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
  • Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
  • In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
  • Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.6 g, Cholesterol 6.1 mg, Fat 2.2 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 1 g, Sodium 331.3 mg, Sugar 2.5 g

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