“Seaweed” Dip with Shark Toasts
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
Cook bacon until crispy. Set aside on a paper towel-lined plate to drain. Once cooled, crumble into pieces.
Mix together sour cream, thawed spinach, garlic salt, lemon juice, green onion, and most of the crumbled bacon. Refrigerate until ready to serve.
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.
Garnish Seaweed Dip with remaining bacon crumbles and additional green onion. Serve with Shark Toasts.
Recipe adapted from: https://afewshortcuts.com