Cookie Sheets & Je…
Shamrock Snack Dip
Better than kissin’ the Blarney Stone, this Shamrock-shaped bread mold celebrates St. Patrick’s Day. Bake it in the Shamrock Pan, and then fill it with spinach dip. Make toasted bread shamrocks cut out with the Shamrock Cookie Cutter for dipping!
Ingredients:
- Easy-Add Cake Release Add to shopping list Cake Release
- 2 pkgs hot roll mix
- 3 pounds ready-made spinach dip or favorite recipe
- Sliced white bread
Makes:
Dip serves 24-30.
Instructions:
Step 1
Prepare hot roll mix following package directions. Prepare pan with Cake Release.
Step 2
Press dough into pan for final rising time.
Step 3
Bake, remove and cool following roll mix directions.
Step 4
Cut shamrocks from white bread using cutter; toast on cookie sheet in 400ºF oven for 7 to 8 minutes or until edges are golden brown.
Step 5
Hollow out shamrock bread loaf leaving a 1/2 in. rim of crust. Cut away void areas between petals and stem. Fill with spinach dip.
Step 6
Position shamrock on serving tray with toasts.
