King's Hawaiian Spinach Dip

Recipe by kitty.rock
READY IN: 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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

DIRECTIONS

  • PREPARE THE DIP:
  • Make sure the spinach is well drained. You can press it with paper towels to remove excess water after thawing.
  • Combine soup mix, mayonnaise, sour cream, water chestnuts, spinach and Worcestershire together in a large bowl. Stir to mix well. Refrigerate.
  • NOTE: For best results in flavor, mix the dip the day before or at least 8 hours before using and refrigerate.
  • TO SERVE:
  • 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.
  • Cube the removed bread and the other loaf into 1-inch chunks, to be used for dipping.
  • Fill the hollowed loaf with the prepared dip.
  • Surround the loaf with bread cubes when ready to serve.