Witch's Cauldron Spinach Dip

[Guest guest]

You may want to make some of this to treat yourself while you hand out

goodies to the goblins in your neighborhood.

 

Witch's Cauldron Spinach Dip

 

2 packages (8 oz each) cream cheese, softened

1 cup mayonnaise

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup shredded cheddar cheese

1 can (8oz) water chestnuts, drained and chopped

5 tsp Bacos fake bacon crumbles

1 green onion, chopped

2 tsp dill weed

1 garlic clove, minced

1/2 tsp seasoned salt

1/8 tsp pepper

1 unsliced round loaf (1 pound) sourdough or rye bread

raw vegetables

 

In a mixing bowl, beat cream cheese and mayonnaise. Stir in the next nine

ingredients. Cut a 1 1/2 inch slice off top of loaf; 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 a

baking sheet.

 

Bake at 375 for 1 and 1/2 hours or until the dip is heated through. Open the

foil carefully. Serve warm with bread cubes and raw veggies. Yield: 4 1/2 cups

dip.

 

~ P_T ~

 

Dictionary: The universe in alphabetical order.

-Anatole France, novelist and essayist (1844-1924)