King's Bacon Bowl Dip

I found this in the coupon section of the sunday paper years ago.The computer is't letting the measurements stay. So here it is: 2 16oz loaves. It's a nice dip, and the bread is to die for. I did add a bit of zip for family prefrence. I'll note what i added extra. You can leave out the extra's if you chose. I won't tell!!

• Ready In: 1 hr 15 mins
• Serves: 20
• Yields: 1 loaf

Ingredients

• 2 (16 ounce)  king's  Hawaiian bread
• 1  cup mayonnaise
• 1  cup sour cream
• 1  lb bacon, cooked crisp & crumbled
• 1 (10 ounce) package frozen spinach, thawed & drained
• 1  cup plum tomatoes (2 medium) or 1  cup roma tomato, seeded and chopped (2 medium)
• 6 -8  dashes  hot sauce (optional)
• 1⁄2 teaspoon crushed red pepper flakes (optional)

Directions

1. Pre heat oven to 350.
2. Carve out center core of 1 loaf of bread with in 1 inch of bottom and sides, keep bread bowl intact.
3. Cube removed core and additional loaf.
4. Place cubes and bowl on cookie sheet and bake 11-13 minutes, until golden brown.
5. Set a side.
6. Blend mayo and sour cream together in a medium bowl.
7. Add bacon, and spinach, mix well.
8. This is where you would and the extra's if using.
9. Cover and refrigerate until well chilled.
10. Just before serving add tomatoes and salt & pepper to taste.
11. Transfer to bread bowl and serve with toasted cubes.