Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I had this dip years ago at a party I attended when I was working as a manicurist. A fellow nail technician made this and then shared the recipe with me. I have been making this appetizer ever since and it is always a hit. I have been known on occasion to add a small can of crushed pineapple (well-drained) to the dip to give it more of a sweet Hawaiian taste but that just depends on my mood.

Ingredients Nutrition

Directions

  1. Cut the top off the bread and hollow out the bowl by tearing out the middle of bread.
  2. Reserve the torn bread pieces, wrapped to preserve freshness.
  3. Combine ingredients, mixing well.
  4. Spoon into hollowed out bread, replace the top crust and bake for 45 minutes at 300* degrees.
  5. Serve with bread pieces, crackers, or buttered & broiled (or just plain) French baguette slices.
Most Helpful

5 5

We made this for the fall festival at church and it was a big hit! Subtle flavors went perfectly with a variety of breads and crackers.

4 5

This is pretty good but a little bland for me personally. Everyone at my St. Patrick's Day party loved it--no leftovers so that is good.

With a name like this how can it be be bad?!