Islander Artichoke & Spinach Dip

Prep Time
Cook Time
Ready In

"This recipe is from King's Hawaiian and features their bread in the "bowl"."

Original recipe yields 10 servings


  • Serving Size: 1 (228.3 g)
  • Calories 306.2
  • Total Fat - 18.4 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 45.8 mg
  • Sodium - 450.5 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 2.6 g
  • Sugars - 11.1 g
  • Protein - 9.5 g
  • Calcium - 266.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°.

Step 2

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.

Step 3

Place the bowl and the cubes on baking sheets and bake for 10 minutes or until golden brown.

Step 4

Blend the mayonnaise, sour cream, and dip; mix together in a large bowl. Add the artichoke hearts, spinache, and water chestnuts; mix well.

Step 5

Cover and refrigerate until well chilled.

Step 6

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.

Step 7

Place the dip to the bread bowl and serve with the toasted bread crumbs.

Tips & Variations

No special items needed.



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.

review by:
(12 Jul 2018)