Spinach Dip In Hawaiian Bread Recipes

KING'S HAWAIIAN SPINACH DIP

Steps:

• PREPARE THE DIP:.
• Make sure the spinach is well drained. You can press it with paper towels to remove excess water after thawing.
• Combine soup mix, mayonnaise, sour cream, water chestnuts, spinach and Worcestershire together in a large bowl. Stir to mix well. Refrigerate.
• NOTE: For best results in flavor, mix the dip the day before or at least 8 hours before using and refrigerate.
• TO SERVE:.
• Slice off the top of one loaf of the King's Hawaiian bread. Hollow out the inside, leaving about a 1-inch shell all around.
• Cube the removed bread and the other loaf into 1-inch chunks, to be used for dipping.
• Fill the hollowed loaf with the prepared dip.
• Surround the loaf with bread cubes when ready to serve.

SPINACH DIP IN HAWAIIAN BREAD

Steps:

• Combine cooked & drained spinach, vegetable soup mix, sour cream, mayonnaise, chopped green onions & diced water chestnuts. Mix well.
• Place in airtight container and chill in refrigerator overnight to allow flavors to blend.
• When ready to serve, hollow out loaf of Hawaiian bread, leaving just large enough hole to hold the dip.
• Spoon spinach dip into bread bowl and serve with remaining bread, cut into cubes and crackers.

SPINACH DIP

Steps:

• Mix together the leek soup mix, mayonnaise, sour cream, water chestnuts, frozen spinach and Worcestershire sauce in a bowl. Cover and refrigerate 8 hours or overnight.
• Slice off top of King's Hawaiian Bread. Hollow out the inside - leaving about 1-inch thick shell. Cube removed bread and second loaf into 1-inch chunks. Fill loaf with dip. Surround the loaf with bread cubes when ready to serve.

OVEN-BAKED SPINACH DIP IN A BREAD BOWL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cream cheese and mayonnaise in a large bowl and mix well. Add spinach, water chestnuts, bacon, Cheddar cheese, green onions, dill, garlic, seasoned salt, and pepper and stir until well combined.
• Cut off 1/2 to 1 inch off the the top of the Hawaiian bread to make a lid. Hollow out the rest of the bread to form a bowl. Make sure to leave a little layer of bread throughout the inside of the bowl and save the pieces for dipping. Fill the bowl with the dip and cover with the lid. Wrap in aluminum foil and place on a baking sheet.
• Bake in the preheated oven until bread bowl and dip are thoroughly heated through, 1 1/4 to 1 1/2 hours.

SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

ARTICHOKE SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes. , Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once., Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes.