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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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:
1 (5 ounce) jar dried beef, well rinsed and minced |
1 tablespoon worcestershire sauce |
1/4 teaspoon minced onion |
1 tablespoon minced green pepper |
1/2 teaspoon seasoning salt |
1 teaspoon hot sauce |
1 tablespoon parsley flakes |
8 ounces cream cheese |
1 cup sour cream |
1 cup shredded cheddar cheese |
1 loaf of king's hawaiian bread or 1 loaf a sourdough bread bowl |
1 (8 ounce) can crushed pineapple (well-drained) |
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.
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