Holly Martin shares a great variation on spinach dip - individual servings in bowls made of Hawaiian bread.
Ingredients:
1 package of Lipton Dry Vegetable Soup Mix
1 pint (16 oz) sour cream
1 ½ cup Hellman’s mayonnaise
1 package frozen, chopped spinach (thawed and squeezed)
½ tsp lemon juice
1 can water chestnuts, finely chopped
2 packages of Hawaiian bread dinner rolls
Thaw spinach and squeeze out extra liquid. You can place in a clean dish towel or flour sack towel, wrap towel around spinach, and wring liquid out. It’s very important the spinach is not dripping wet, as it will change the consistency without this step.
Once excess liquid is out of the spinach, place in a medium mixing bowl. Then add soup mix, sour cream, mayonnaise, and lemon juice. Mix well.
Once mixed, set aside and chop water chestnuts or add to dip if already chopped. This adds a crunch to the dip without much taste, so it’s better if the pieces are finely chopped.
Allow to chill covered in the refrigerator for at least an hour to overnight. You will serve the dip chilled and the dinner rolls at room temperature.
Prior to serving, cut circles into the tops of the Hawaiian dinner rolls and scoop out about an inch and a half of bread, like a mini bread bowl. Use a teaspoon or small spoon to add a scoop or two of dip into the dinner rolls.
Serve as is or add chives to the top of each roll, if preferred.