Hey, y'all! Some recipes stick around for years because they're just that reliable, and this Spinach Dip in Hawaiian Bread is one of them. Creamy spinach dip paired with soft, slightly sweet Hawaiian bread is a combination that's simple, satisfying, and always a welcome addition to the table.
Spinach Dip and Hawaiian Bread
I like that this recipe comes together with just a few ingredients and actually tastes better after it's had time to chill. The bread bowl makes serving easy, and the pieces you pull from the center become the perfect dippers. It's the kind of appetizer people naturally gather around, and before long, there's usually nothing left but a few crumbs.
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Spinach Dip and Hawaiian Bread Ingredients
- 10 ounces frozen spinach, cooked and well drained
- 16 ounces full-fat sour cream
- 1 ounce dry ranch seasoning mix
- 1 round loaf King's Hawaiian Bread
How to Make Spinach Dip and Hawaiian Bread
- Cook the frozen spinach according to the package directions. Drain it thoroughly, squeezing out as much liquid as possible.
- In a large bowl, combine the cooked spinach, sour cream, and ranch seasoning. Stir until smooth and well combined.
- Cover and refrigerate for at least 2 hours to allow the flavors to develop.
- When ready to serve, cut the top off the round loaf of King's Hawaiian Bread. Hollow out the center, leaving about a 1-inch border to create a bread bowl.
- Spoon the chilled spinach dip into the bread bowl. Cut the removed bread into bite-sized pieces and serve alongside the dip for dipping.
Pro Tips For Making This Recipe
- Squeeze the spinach very well so the dip stays thick and creamy.
- Make the dip a day ahead for even better flavor.
- Save every piece of bread for dipping. They're often the first to disappear.
- Keep the dip chilled until you're ready to serve.
- Serve with fresh vegetables, crackers, or pretzels in addition to the bread pieces.
Frequently Asked Questions
Yes! In fact, it tastes even better after chilling overnight.
Absolutely. Cook about 1 pound of fresh spinach, then drain and squeeze it well before mixing.
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Fresh vegetables, pita chips, pretzels, crackers, toasted baguette slices, and tortilla chips all pair well with this creamy spinach dip.
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Recipe
Spinach Dip and Hawaiian Bread
Ingredients
- 10 ounces frozen spinach cooked and well drained
- 16 ounces full-fat sour cream
- 1 ounce dry ranch seasoning mix
- 1 round loaf King's Hawaiian Bread
Instructions
- Cook the frozen spinach according to the package directions. Drain it thoroughly, squeezing out as much liquid as possible.
- In a large bowl, combine the cooked spinach, sour cream, and ranch seasoning. Stir until smooth and well combined.
- Cover and refrigerate for at least 2 hours to allow the flavors to develop.
- When ready to serve, cut the top off the round loaf of King's Hawaiian Bread. Hollow out the center, leaving about a 1-inch border to create a bread bowl.
- Spoon the chilled spinach dip into the bread bowl. Cut the removed bread into bite-sized pieces and serve alongside the dip for dipping.
Notes
- Squeeze the spinach very well so the dip stays thick and creamy.
- Make the dip a day ahead for even better flavor.
- Save every piece of bread for dipping. They're often the first to disappear.
- Keep the dip chilled until you're ready to serve.
- Serve with fresh vegetables, crackers, or pretzels in addition to the bread pieces.
Nutrition
Y'all come back now, ya hear?
My best,
JC
H. K. Cooper says
JC.. when I was a kid I loved Miss Elizabeth ‘s cheese ball.. Rolled in paprika. My mom made it from her receipe. I could never get enough