Sunday, April 24, 2011

Spinach & Artichoke Dip (Hot or Cold)

*Photo note: I made this for Easter for just my husband & me, so I only filled the bowl with half of the dip created by this recipe.  The full recipe will fill the bread bowl appropriately.
Adapted from

  • 1 8oz package cream cheese
  • 1 cup sour cream
  • 1 (1 ounce) package ranch-style dip mix
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (8 ounce) can sliced water chestnuts, drained and chopped
  • 2 (16 ounce) loaves King's Hawaiian® Sweet Bread
  • 1 cup grated Parmesan cheese (optional)

  • Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.

  • Before serving, Carefully hollow 1 loaf, leaving 1-inch on sides and bottoms. Cube removed bread and additional loaf.

To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.

Transfer dip to bread bowl and serve with bread cubes.

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