Appetizer-Islander Artichoke & Spinach Dip

By Melzie

Ingredients

• 2 loaves King’s Hawaiian sweet bread
• 1 c mayo
• 1 c sour cream
• 1 pkg (1 oz) ranch-style dip mix
• 1 can (13 – 15 oz) artichoke hearts, drained and chopped
• 1 pkg (10 oz) frozen chopped spinach, thawed and well drained
• 1 can (8 oz) sliced water chestnuts, drained and chopped

Preparation

Step 1

Preheat oven 350. Carve out center core of bread within one inch of bottom and sides, keeping bread intact. Cube removed bread and additional loaf. Place bowl and cubes on baking sheets and bake for 10 minutes or until golden brown.
Blend mayo, sour cream, and dip together in medium bowl. Add artichoke hearts, spinach, and water chestnuts. Mix well. Cover and refrigerate until well chilled.
Place dip to bread bowl and serve with toasted bread cubes. To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4 – 5 minutes or until hot, stirring occasionally. Transfer dip to bread bowl and serve with toasted bread cubes