Baked Spinach Dip Loaf

This will convert any "anti-spinach" eater into a believer. I was never fond of the classic dip either, until I tried this version.

Baked Spinach Dip Loaf
Serves: 18 Serving Size: 1/4 c. dip (Nutrional info not including veggies/bread/crackers/dipping items)
Nutritional Info (per serving): 105 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 303 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein

Ingredients:
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup fat-free mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) reduced fat shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained and chopped
5 bacon strips, (low sodium variety), cooked and crumbled
1 green onion, chopped
1 teaspoon 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

Directions
1. Preheat oven to 375.
2. In a large bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, water chestnuts, bacon, onion and seasonings.
3. Cut a 1-1/2-in. slice off top of the bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. 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.
4. Bake for 1-1/4 to 1-1/2 hours or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.

Yield: 4-1/2 cups.

Adapted from: Taste of Home