Sunday, May 1, 2011

Islander Artichoke and Spinach Dip

No party or get together is complete without spinach dip.  I made this one for a bridal shower last month.  This recipe is from King's Hawaiian Rolls,but I found it on All  Overall, I would rate this a 7.  The guests at the shower loved it and I had to refill 3 times!  But, the last spinach dip I made is still my personal favorite! I served this dip cold.  Enjoy! 


  • 2 (16 ounce) loaves King's Hawaiian® Sweet Bread
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 (1 ounce) package ranch-style dip mix
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (8 ounce) can sliced water chestnuts, drained and chopped
  • 1 cup grated Parmesan cheese (optional)


  1. Preheat oven to 350 degrees F.
  2. Carefully hollow 1 loaf, leaving 1-inch on sides and bottoms. Cube removed bread and additional loaf.
  3. Place bowl and cubes on baking sheets and bake for 10 minutes or until golden brown.
  4. Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.
  5. Transfer to bread bowl and serve with toasted bread cubes.
  6. To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.
  7. Transfer dip to bread bowl and serve with toasted bread cubes.

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