Hawaiian Chip Dip Recipes

Steps:

• Heat oven to 350ºF.
• Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly.
• Mix VELVEETA, tomatoes and onions in large microwaveable bowl. Microwave on HIGH 5 min. 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.

Steps:

• Preheat oven to broil. Scoop the flesh from the pineapple halves, getting as close to the edge as possible. Discard the tough center and chop the fruit. You should have about 1 1/2 cups chopped pineapple.
• In a medium skillet, heat olive oil over medium heat. Cook onions until soft and translucent, about 3-5 minutes. Stir in diced canadian bacon and cook for another 2 minutes. Add chilis, cream cheese, sour cream, 1/2 cup shredded mozzarella and shredded cheddar cheese to the pan. Stir to melt completely. Stir in half of the bacon, 2 tablespoons chopped scallions and 1/2 cup chopped pineapple. Spoon into prepared pineapple halves and top with remaining 1/2 cup mozzarella cheese.
• Place pineapples on a baking sheet and broil until dip is bubbling and top is golden, about 5-8 minutes. Garnish with 2 tablespoons scallions, remaining chopped pineapple, remaining bacon and jalapeno slices.
• To make pizza chips, heat canola oil in a skillet to 350 degrees on a deep fry thermometer. Unroll pizza dough and cut into 2-inch pieces or triangles. Working in batches, fry dough until golden and crisp, about 2 minutes per side. Drain on a towel-lined plate. Serve on the side of dip.

Steps:

• In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

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.