Hawaiian Dip Recipe 455 Food

AWESOME HAWAIIAN DIP

Steps:

• Combine milk, sour cream, and pudding mix; whisk until smooth.
• Stir in pineapple and coconut.
• Zest lime to measure 1 teaspoon zest; juice lime to measure 1 teaspoon juice.
• Stir both into dip.
• Cover and refrigerate at least 30 minutes before serving.
• To toast coconut, preheat oven to 350º; spread coconut onto cookie sheet and bake for 10-12 minutes until light golden brown.

HAWAIIAN DIP

Steps:

• Melt butter in saucepan.
• Add sesame seeds and stir until golden brown.
• Pour over the block of cream cheese.
• Pour the soy sauce over all.
• Serve with Triscuits. Spread it on!

HAWAIIAN BREAD DIP (ORIGINAL RECIPE)

Steps:

• Dice or process the beef.
• Add all ingredients together (except the bread).
• Refrigerate overnight.
• Before serving hollow out the bread, reserving the bread pieces.
• Tear bread pieces into bite-sized chunks, placing around bread round.
• Spoon the mixture into bread shell and serve.
• Also, this is really good with celery sticks and other raw veggies.

CHEESY HAWAIIAN DIP

Steps:

• Preheat oven to 350?F. Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 minute or until lightly toasted. Cool slightly.
• Mix Velveeta, tomatoes and onions in large microwavable bowl. Microwave on high 5 minute or until Velveeta is completely melted, stirring after 3-min. Stir-in ham and pineapple. Pour into bread shell. Serve with reserved bread pieces and assorted fresh vegetable dippers.

HAWAIIAN BREAD WITH DILL DIP

Steps:

• First make the Hawaiian Bread (or purchase a large loaf of ready made Hawaiian Bread).
• Combine the lukewarm water and the lukewarm milk together with the 1 Tbsp sugar and both packets of yeast.
• Let sit 5-10 minutes until foamy- if it doesn't get foamy, then your liquids were too hot and killed the yeast OR your yeast was too old (in which case, you need to start this part over with fresh yeast).
• Combine eggs, vanilla, 1 cup sugar, lemon extract, and foamy yeast mixture in a large bowl.
• Add flour gradually, about 1 cup at a time- adding enough to make a stiff dough- you may not need all of the flour or you may need even a little more, depending upon the humidity the day you make the bread.
• Once the doughs forms into a kneadable mass, dump it onto a floured surface and knead about 8-10 minutes or until the dough is smooth and elastic.
• Divide dough into 2 halves and form into balls.
• Place each dough ball* into a greased pie plate, cover with plastic loosely, and let rise 1-1 1/2 hours or until doubled in bulk.
• When dough is rising, combine the ingredients for the dip together until smooth, cover and chill until ready to use.
• If you plan to use both loaves of bread, make an extra batch of dip.
• Once the dough has fully risen, place bread in preheated 375 F oven and bake for 30 minutes, or until golden and if rapped on the bottom of the loaf, they should sound hollow.
• Remove from pans and let cool completely.
• Shortly before serving time,hollow out one loaf of bread, leaving a shell to use as a bread bowl for the dip.
• Cut the chunks of bread into cubes or just tear into bite sized pieces.
• When ready to serve, fill hollowed out loaf with chilled dip.
• Serve bread and dip with a platter of fresh veggies and the bite sized pieces of the bread you tore earlier.
• Note:*If you wish you may toss the unrisen dough into a freezer bag and freeze for another use- when ready to use, simply place in a greased pie plate and let thaw overnight in the fridge.
• Remove from the fridge and let rise until doubled in bulk and proceed with the rest of the recipe.
• This recipe makes enough dip for one loaf to be filled at least once, but makes enough bread for two loaves.
• Sometimes I bake the second loaf anyway and have that available to cut into more bread cubes or I just make up an extra batch of dip for the second loaf.