BAKED CLAM DIP LOAF

Baked Clam Dip Loaf image

Provided by Jan Rayfiel

Yield Makes 12 to 14 servings

Number Of Ingredients 6

1 1 1/2-pound unsliced round sheepherder's bread
2 8-ounce packages cream cheese, room temperature
1 cup mayonnsaise
1 tablespoon prepared white horseradish
3 6 1/2-ounce cans minced clams, drained
4 large green onions, chopped

Steps:

Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise, and horseradish in large bowl until blended. Mix in clams and green onions. Season with salt and pepper.Spoon filling into bread. Place reserved lid on bread. Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking sheet.
Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap bread. Place on large tray. Remove lid; lean lid against bread at angle.