10 oz pkg frozen spinach
8 oz pkg cream cheese
1 cup grated cheddar cheese
1 tbsp chopped dillweed
1 cup mayonnaise
1 cup sour cream
1/4 cup chopped green onion
10 oz can of water chestnuts, drained and chopped
Large loaf of French, Italian round or Pumpernickel bread
Thaw spinach. Drain thoroughly, sqeeze dry and chop finely.
Cream cheeses together. Stir in spinach and the remaining ingredients, except the bread.
Cut a thick slice from the top of the bread (lengthwise), keeping top intact. Scoop out remaining part of loaf, leaving 1/2" shell.
Cut scooped part into 1" pieces and reserve.
Fill the hollow portion of loaf with spinach dip. Replace lid.
If serving heated, wrap in aluminum foil and bake at 300 F for 2 hours.
After 2 hours … you know the routine! Oh yah!