Dill Dip In Hawaiian Bread Bowl Recipes

SPINACH DIP IN A BREAD BOWL

Spinach Dip in a Bread Bowl image

When we get together with friends, I like to prepare this creamy spinach dip. It's a real crowd pleaser. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2 cups sour cream
1 envelope (1 ounce) ranch salad dressing mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 round loaf of bread (1 pound)
Raw vegetables

Steps:

In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

Nutrition Facts : Calories 161 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 571mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

BEAU MONDE™ DIP

Beau Monde™ Dip image

Love this dip with ruffled potato chips. I have to triple this recipe for my family of 4 in order to make enough.

Provided by Tish Gidney

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 1h10m

Yield 12

Number Of Ingredients 6

Ingredients

¾ cup sour cream
¾ cup mayonnaise
1 tablespoon minced onion
1 teaspoon Beau Monde ™ seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley

Steps:

In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 126.6 mg, Sugar 0.2 g

DILL DIP III

Dill Dip III image

My mother gave me this recipe, and told me never to share it, but I think everyone should enjoy it. This dip is definitely better if you make it one day ahead. It can be easily halved, because it makes so much!

Provided by Darby "SilverSprite2004" Kenne

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 8h5m

Yield 32

Number Of Ingredients 6

Ingredients

2 cups mayonnaise
2 cups sour cream
1 tablespoon dried parsley
3 tablespoons grated onion
3 tablespoons dried dill weed
1 ½ tablespoons seasoning salt

Steps:

In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 1.5 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 215.6 mg, Sugar 0.2 g

HAWAIIAN BREAD WITH DILL DIP

Hawaiian Bread With Dill Dip image

This is a dip and bread combo that I learned to make after a guest brought something similar to my home for Thanksgiving many years ago. After several trials & errors, and hours pouring over community cookbooks, I combined several different recipes and came up this version. She used purchased Hawaiian bread, but I have always made my own,as Hawaiian bread is not always available for purchase. As far as the optional ingredients go on the dip - I most often use the cream cheese and the green onions (and once even used a little of both the green onions and some of the flaked). I have actually had guests beg me to let them carry off the empty bread shell home with them! This makes an extra loaf of bread, which you may freeze before or after baking to have ready for another use. TIP: When I make this, I start the dough early in the morning, then prepare the dip while the bread is rising. Later that same evening, the dill flavors have blended nicely and I fill the bread right before my guests arrive. If you prefer, you may instead simply use purchased 1 or 2 loaves of large round Hawaiian Bread. Prep time is pretty much several hours if you make your own bread, 15 minutes if using purchased bread, plus chilling time. NOTE: Nutritional data will appear a bit out of whack because the software does not understand that this recipe makes a 10-15 serving bowl of dip and also 2 loaves of bread.

Provided by HeatherFeather

Categories Breads

Time 4h30m

Yield 10-15 serving(s)

Number Of Ingredients 16

Ingredients

2 (1/4 ounce) envelopes active dry yeast
1 tablespoon granulated sugar
1/2 cup lukewarm water
1 cup milk, lukewarm
3 large eggs, beaten lightly
3 teaspoons vanilla extract
1 cup granulated sugar
2 teaspoons lemon extract
4 1/2 cups all-purpose flour, approximately
1 (8 ounce) package light cream cheese, softened to room temperature (can be light) or 1 cup mayonnaise (can be light)
1 cup sour cream (can be light)
2 tablespoons dried parsley
2 tablespoons green onions, sliced or 3 tablespoons dried onion flakes
1/2 teaspoon dill weed
2 teaspoons seasoning salt, to taste
1 dash garlic powder, to taste (optional)

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.

DILL DIP IN A BREAD BOWL

Dill Dip in a Bread Bowl image

Provided by Carissa Seward

Categories appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup sour cream
1 garlic clove, minced
1 tablespoon dill weed
1 tablespoon shallot, minced
1 tablespoon minced fresh parsley leaves
1 tablespoon beau monde (seasoning salt), optional
2 round bread loaves (preferably a dill/onion bread)

Steps:

Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl.