Ingredients
1/3 cup mayonnaise
1 cup shredded cheese
1 brick (250 g) cream cheese, softened
1 packet Cheesy Spinach & Bacon Dip Mix (Retired)
1 small jar artichoke hearts, well drained and chopped
½ pkg. frozen spinach, thawed, drained and chopped
1 can water chestnuts, drained and finely diced
1 loaf pumpernickel bread
Instructions
In a bowl, combine all ingredients except bread and stir until well blended. Refrigerate for several hours. Cut lid off of bread, scoop out centre to create a bowl large enough to hold the dip. Heat in a 350°F oven for 30 minutes or until heated throughout. Serve with bread cubes or crackers.
Note: the dip can be prepared and frozen to save prep time. Thaw dip for several hours until soft enough to spoon into bread bowl, then heat as instructed.
Products Used
