Sanderson's Cookbook, Spinach-Filled Bread

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Spinach-Filled Bread

1 loaf round crusty bread
20 ounces frozen chopped spinach
16 ounces cream cheese
3 tablespoons milk
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Prepare filling a day ahead of time and refrigerate.

Cut a 2-inch slice from the top of the bread round. Cut a circle 1.5 inches from the outer edge of crust. Remove center of bread, leaving at least 2 inches of bread on the bottom. Cut center and top into chunks for dipping and set aside. Microwave the spinach on High until heated, stirring once. Drain excess liquid. In a separate bowl, microwave cream cheese until softened and mix in remaining ingredients. Spoon into bread shell. Place filled shell on a paper towel-lined plate and microwave until bread is warm. Serve with bread chunks for dipping.