Ingredients

• 2 loaves (16 oz) sweet bread
• 1 cup mayo
• 1 cup sour cream
• 1 pkg ranch-style dip mix
• 1 can (13 to 15 oz) artiichoke hearts, drained and chopped
• 1 pkg (10 oz) frozen spinach, thawed and well drained
• 1 can (8 oz) sliced water chestnutes, drained and chopped

Directions

1. carefully hollow 1 loaf, leaving 1 inch on sides and bottom

2. cube removed bread and additional loaf. place bowl and cubes on baking sheets and bake in ore-heated 350*F oven for 10 minutes or until golden brown

3. blend mayo, sour cream, and dip; mix together in a large bowl.

4. add artichoke hearts, spinach and water chestnuts; mix well.

5. cover and refrigerate until well chilled

6. transfer to bread bowl and serve with toasted bread cubes

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