Baked Spinach Dip Loaf Recipes

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.

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.

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.

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.

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.

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.

Steps:

• In a large bowl combine soup mix and sour cream. Strain excess water from spinach and add to dip mixture. Stir to combine. Cover with plastic wrap and chill for 2 hours. Slice a circle around top of bread and remove inside and cut into bite sized pieces. Fill hole with spinach dip. Cut other bread loaf into cubes and serve with dip.

Steps:

• Combine all ingredients, mix well and leave to sit in bowl for 5 minutes.
• Cut a layer off the top of the cob loaf and hollow it out, making a bowl out of the bread.
• Tear excess bread into bit size pieces and place in 150 degree oven for 15 minutes or until nice a crunchy.
• Add mixture to the hollowed cob loaf, place prepared bread pieces around on the plate and serve.

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.