Total Time
40mins
Prep 10 mins
Cook 30 mins

A hot spinach dip in a toasted sourdough bread bowl. Yum! This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cut around the edge of the loaf leaving a 1-inch shell on the sides and bottom. Remove center portion of bread and cut into bite-size pieces.
  3. Place shell and bread pieces in a large baking pan. Melt 3 tablespoons of the butter; brush inside of bread shell. Bake for 20 minutes.
  4. Cook spinach according to package directions; drain and squeeze all moisture from spinach.
  5. In a skillet, melt remaining butter; saute peppers, onion and celery until tender. Lower heat and add cheese, stirring constantly, until cheese is melted. Stir in spinach and rosemary; heat through.
  6. Pour into hot bread shell. Serve with the toasted bread pieces and assorted crisp vegetables.

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