Extraordinary Spinach Dip
A favorite family recipe! This amazing spinach dip will win anyone over; it is warm from the oven, extra cheesy… I warn you, very addicting!
A favorite family recipe! This amazing spinach dip will win anyone over; it is warm from the oven, extra cheesy… I warn you, very addicting!
- 2 packages, 250g cream cheese softened
- 1 package, 500g frozen spinach thawed & drained (squeeze out all water)
- 2 cups cheddar cheese grated
- 2 cups mayonnaise
- 1/4 cup green onion chopped
- 1/2 lb bacon fried & crumbled
- to taste garlic powder
- to taste salt
- to taste pepper, black
- 2 loaves sourdough bread 1 for the dip, 1 to cut up into bit sized pieces
- Carbohydrate 28.1923627462949 g
- Cholesterol 27.8110703069915 mg
- Fat 18.2175700966809 g
- Fiber 0.972000036329299 g
- Protein 9.44617787602421 g
- Saturated Fat 5.85552960420131 g
- Serving Size 1 1 Serving (89g)
- Sodium 602.064611266598 mg
- Sugar 27.2203627099656 g
- Trans Fat 1.22820692785266 g
- Calories 312 calories
Step-by-step
- Preheat oven to 300 degrees.
- In a medium to large bowl, soften cream cheese, add spinach, cheddar cheese, mayonaise, green onion, and bacon.
- Mix well and set aside.
- take 1 sour dough loaf and cut the top off and use a knife to hollow out the centre to make a bread bowl.
- Add spinach dip to bread bowl and replace the top.
- Wrap in tinfoil and bake for 2 hours.
- Cut up the remaining dough from the bread bowl and the extra loaf of sour dough bread into bite sized pieces.
- Place bread pieces in a bag so they don't dry out.
- When spinach dip is done, remove tinfoil, place on a serving tray, put the bread pieces around it and serve.
That modest ingredient line fails to mention how easily frozen spinach introduces excess moisture, dissolving the surrounding structure if not thoroughly pressed. Removing every drop of water from the thawed vegetable prevents the dairy components from breaking into an oily pool during baking. Cream cheese and mayonnaise bind the mixture, but high heat requires precise containment within a hollowed sourdough loaf wrapped entirely in aluminum foil.
Structuring Accompaniments and Heat Management
Pairing this rich, heavy dip requires crisp, raw crudités like radishes, celery ribs, or endive leaves to cut through the dense fat content. Bread cubes cut from the second sourdough loaf should remain sealed in a plastic bag during the two-hour bake time to prevent premature staling. Baking at 300 degrees Fahrenheit for 120 minutes warms the dense center without scorching the exterior crust. Wrapping the carved loaf tightly in foil traps steam initially, softening the edible bowl just enough before the final unwrapped presentation on a serving tray.
- Squeeze thawed spinach inside a clean kitchen towel until no liquid drips out to protect the emulsion.
- Seal cubed bread inside airtight plastic bags immediately after cutting to retain moisture.
- Maintain oven temperature strictly at 300 degrees Fahrenheit to prevent the mayonnaise from separating.
