June 21, 2018
Dips, Snacks, Dairy,
Vegetables, Artichokes, Appetizers, Spinach, Hawaiian, Make-Ahead, Vegetarian more
Add toRecipe Book
Add toShopping List
"This recipe is from King's Hawaiian and features their bread in the "bowl"."
Preheat the oven to 350°.
Carefully hollow out 1 loaf of bread, leaving 1 inch on sides and bottom to make a bowl. Cube the removed bread and the additional loaf.
Place the bowl and the cubes on baking sheets and bake for 10 minutes or until golden brown.
Blend the mayonnaise, sour cream, and dip; mix together in a large bowl. Add the artichoke hearts, spinache, and water chestnuts; mix well.
Cover and refrigerate until well chilled.
To serve hot, stir in 1 cup grated Parmesan cheese and microwave on high 4-5 minutes or until hot, stirring occasionally. To serve cold, simply remove dip from the refrigerator.
Place the dip to the bread bowl and serve with the toasted bread crumbs.
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
When you’re craving comfort food and you’re sure that a simple burger just won’t...
Every potato pancake recipe I know of has one simple ingredient. Yup......
I love artichoke spinach dip and ranch dressing so knew this would be a winner. The dressing mix added a nice tanginess that brightened up the dip especially the veges. I patted dry the artichokes and water chestnuts with a paper towel and rolled the spinach in a clean kitchen towel . Served warm with the cheese on top with the bread and assorted crackers. Made and reviewed for Susie's World Tour.