Bacon Spinach Dip
- Yield 6-8 servings
- Prep 20 mins
- Cook 15 mins
- 1 -- loaf (16 oz.) King's Hawaiian Sweet Bread
- -- olive oil
- 1 cup mayonnaise
- 1 cup sour cream
- 1 pound bacon, cooked crisp & crumbled
- 1 -- (10 oz.) package frozen chopped spinach, thawed & well drained
- 2 medium tomatoes, ripe & chopped
Preheat oven to 350F.
Carve out center core of bread within one inch of bottom and sides, keeping bread intact.
Cut reserved bread horizontally into 1/2-inch layers.
Brush both sides of layers with olive oil. Use cookie cutters to cut bread layers into fun shapes; place on foil-lined baking sheet.
Brush inside of bowl lightly with olive oil.
Place bowl on separate baking sheet.
Bake bowls and bread shapes for 11-13 minutes, until golden brown.
Blend mayo and sour cream together in a medium bowl. Add bacon and spinach; mix well. Cover and refrigerate until well chilled.
Just before serving, stir in tomatoes; salt and pepper to taste.
Transfer to bread bowl and serve with toasted bread shapes.
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