Cheese Dip in Hawaiian Bread

"When my SIL told me about this recipe I was very skeptical - I'm not a big mayonnaise fan and the thought of hot mayonnaise just wanted to make me "retch" (I know I probably shouldn't say that when describing a recipe, but it just sounded plain nasty. I decided to be a mature adult and at least try it (holding my nose the whole time). Well - let me tell you something. You could have knocked me over with a feather and they had to knock me away from the dish in order for other people to get some. This is delicious. My favorite part is after all the inside has been eaten you put it back in the oven to let the bread crisp up some more and then just start tearing chunks of bread off & eating it. It is divine. This is so easy and people will think you are a gourmet chef. Pict-Sweet Seasoning Blend is frozen chopped onions, celery, red and green pepper mixture found in the frozen vegetable section. The stores in my area usually have the Hawaiian bread in the deli section of the store."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 30mins
Ingredients:
6
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 275°F.
  • Slice off a small piece of the top of the Hawaiian Bread making sure you leave at least a good 1-2" border around the top.
  • Scoop out the inside of the bread leaving a shell (not too thin) but be sure not to tear through the sides or bottom.
  • Discard the scooped out bread (or eat- it is very good).
  • Combine all remaining ingredients and carefully spoon into hollowed out bread.
  • Bake for 2 hours, watching to make sure the bread doesn't burn if your oven runs hot.
  • Serve hot with your choice of crackers.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes