Shelley's Spinach Dip

Shelley's Spinach Dip

A festive favorite, camping favorite, and cabin favorite. Delicious! It keeps very well frozen, wrapped in tin-foil ready to heat and serve. Nothing beats a day of ice-skating or cross-country skiing when you come home to a hot and savory Spinach Dip. We prefer using individual sized french rolls in place of a large french loaf; everyone gets there own and it heats up faster.

Preparation Time: 25 minutes
Serves: 4 individual loaves, 1 large round loaf
From: Shelley (??)

8 ounces cream cheese
1 cup mayo
2 teaspoons dill weed
1/2 cup crumbled bacon
1 cup grated cheddar cheese
1 package chopped belair spinach
1/4 cup chopped onion

4-6 (depending on size) individual rolls (generally kaiser, french, or crusty)

1. Thaw and drain the frozen spinach. Using your hands squeeze out the excess moisture as best you can.

2. Mix together all ingredients.

3. Cut off top third of french rolls and hollow out center. Keep the bread pieces for dipping.

4. Fill with spinach dip.

5. Wrap in foil and bake at 350 degrees. About 1 hour for individual rolls and 2 hours for a large round. Ready to eat when the center of the dip is hot.

Freezes extremely well! Wrap in tin foil, then in a freezer bag before placing in deep freeze. I always double this recipe.