This baked spinach artichoke dip recipe is so good! I called it Islander Spinach and Artichoke dip since we decided to serve it in a Hawaiian Sweet Bread bowl. This works great so you can use the pieces of bread to dip into this delicious dip! Perfect for a football party, as an appetizer or a fun side dish. 
Baked Spinach Artichoke Dip
I made this dip for a barbecue this past weekend and it went over extremely well. I am pretty sure this is my new go-to recipe for any event we attend this summer. It was so easy to make and tasted amazing.
A few notes
I only took half a loaf of bread cubes with me and we ran out. I would definitely suggest taking an entire loaf of cubes along with the middle section.
Additional Appetizer Recipes
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Baked Spinach Artichoke Dip Recipe
Ingredients
- 2 loaves King’s Hawaiian Original Sweet Round Bread
- 1 cup Mayonnaise
- 1 cup Sour Cream
- 1 Ounce Ranch dressing mix
- 13-15 Ounce Artichoke Hearts Drained and chopped
- 10 Ounce frozen chopped spinach
- 1 cup Parmesan Cheese grated
Instructions
- Preheat oven to 350 degrees
- Carefully hollow 1 loaf, leaving 1 inch on sides and bottom
- Cube removed bread and an additional loaf
- Place bread bowl and cubes on baking sheet, and bake for 10 minutes or until golden brown
- Blend mayonnaise, sour cream and ranch dip together in a large bowl
- Add artichoke hearts, spinach and mix well
- Cover and refrigerate until well chilled
- Transfer to bread bowl and serve with toasted breadcrumbs
- To serve hot – Stir in 1 cup grated Parmesan Cheese, microwave on high for 4-5 minutes or until hot, stirring occasionally.
- Transfer dip to bread bowl.
Kitchen Tools
- Cookie Sheets
- Large Mixing Bowl
Notes
Nutrition
Recipe originally shared on May 7, 2012.
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