All Recipes

“Seaweed” Dip with Shark Toasts

20 Mins
Butter Bread
Made With
Butter Bread


5 Slices Crispy Cooked Bacon, crumbled

1 16-Ounce Container Sour Cream

1/2 10-Ounce Package Frozen Chopped Spinach, thawed and drained

1 Teaspoon Garlic Salt

1 Teaspoon Lemon Juice

2 Green Onions, chopped, plus more for garnish

1 Loaf Martin’s Butter Bread

Serves: 8


Step 1

Cook bacon until crispy. Set aside on a paper towel-lined plate to drain. Once cooled, crumble into pieces.

Step 2

Mix together sour cream, thawed spinach, garlic salt, lemon juice, green onion, and most of the crumbled bacon. Refrigerate until ready to serve.

Step 3

For the Shark Toasts: Flatten Butter Bread using a rolling pin. Cut out various shapes with sea-themed cookie cutters. Arrange bread slices on a baking sheet and spray with cooking spray. Bake at 350 degrees F for 5-10 minutes until edges start to crisp.

Step 4

Garnish Seaweed Dip with remaining bacon crumbles and additional green onion. Serve with Shark Toasts.

Recipe adapted from: