King's Hawaiian Spinach Dip

Submitted by kitty.rock

"From the King's Bakery Hawaiian Sweet Bread package - this sounds good. Haven't tried it myself, but posting for safe keeping. For our family, I would use reduced fat versions of the mayo and sour cream, and a low-sodium version of the soup mix if possible. NOTE: Prep time does not include 8-hour chill time!"

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 1/4 cup servings
• Serves: 6-8

ingredients

• 32 ounces bread (2 loaves of King's Hawaiian Sweet Bread, each 16 ounces)
• 1 (1 -2 ounce) package leek soup mix (onion soup mix may be substituted)
• 1 cup mayonnaise (reduced fat)
• 1 cup sour cream (reduced fat)
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (10 ounce) package frozen spinach, thawed and drained but not cooked
• 1 dash Worcestershire sauce

directions

1. PREPARE THE DIP:

2. Make sure the spinach is well drained. You can press it with paper towels to remove excess water after thawing.
3. Combine soup mix, mayonnaise, sour cream, water chestnuts, spinach and Worcestershire together in a large bowl. Stir to mix well. Refrigerate.
4. NOTE: For best results in flavor, mix the dip the day before or at least 8 hours before using and refrigerate.

5. TO SERVE:

6. 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.
7. Cube the removed bread and the other loaf into 1-inch chunks, to be used for dipping.
8. Fill the hollowed loaf with the prepared dip.
9. Surround the loaf with bread cubes when ready to serve.