Bacon Spinach Dip

Recipe by: Vera Simpson
Yields: 2-2/3 cups

1 (10-ounce) package frozen chopped spinach, cooked and drained
1 cup light sour cream
1/2 cup light mayonnaise
1/4 teaspoon nutmeg
10 slices bacon, cooked and crumbled
1 loaf round French bread
Bite-size ham cubes for dipping
Assorted vegetables for dipping: celery, carrot, bell pepper, cherry tomatoes, jicama, mushrooms

Place spinach in a medium size bowl; stir in sour cream, mayonnaise and nutmeg. Reserve 2 tablespoons bacon for garnish; place in ziplocking bag and refrigerate. Fold remaining bacon into spinach mixture. Cover and refrigerate until ready to use. To Serve: Slice off top of bread. Use knife to "hollow" out bread leaving a 1/2-inch shell. Cut center area of bread into bite-size pieces to use for dipping with ham and assorted vegetables
Store bread shell and bread cubes in plastic ziplocking bags until ready to use. Fill bread shell with Bacon Spinach Dip. Surround with bread cubes, ham cubes and vegetable crudities. Garnish top of dip with reserved bacon.

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