*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.
- 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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