Crawfish Spinach Dip

1 loaf of King's Hawaiian Sweet Bread or other round loaf of bread

1/2 stick butter

1 red onion, chopped

3 tbls. minced garlic

1 lb. crawfish tails

2 8-oz. pkgs. cream cheese

1 lb. fresh spinach; washed and chopped

Red pepper, black pepper, white pepper, garlic powder and salt, to taste

Saut� onions and garlic in butter. Add crawfish tails, cook for 3 minutes. Add softened cream cheese; stir until completely melted. Add spinach and seasonings. Stir until well blended.

Place in bowl with accompanying crackers or toast, or place in bowl made from round bread.

To make a bowl of the bread: Cut the center out of the bread with a sharp knife, taking care not to penetrate the outer crust. Cut the bread that has been removed from the center of the loaf into 1/2-inch slices to use to dip into the crawfish sauce. Black says as the dip is eaten, parts of the bread bowl can be torn and used to dip into the sauce.

Cammie Black, The Surrey at Bear Corners