Ingredients 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 View Recipe

Directions 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 1/4 cup dip: 254 calories, 24g fat (9g saturated fat), 41mg cholesterol, 334mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 6g protein.

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