HAWAIIAN BREAD SPINACH DIP RECIPE RECIPES

HAWAIIAN BREAD I RECIPE | ALLRECIPES

Hawaiian Bread I Recipe | Allrecipes image

Styled after the classic Hawaiian sweet bread and very good.

Provided by Teresa

Categories Yeast Bread

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours 0 minutes

Yield 1 - 1 1/2 pound loaf

Number Of Ingredients 11

Ingredients

½ cup mashed banana
½ cup crushed pineapple, with juice
1 egg
¼ cup milk
¼ cup margarine, softened
1 teaspoon coconut extract
½ teaspoon salt
⅓ cup white sugar
½ cup instant potato flakes
3 cups bread flour
1 ½ teaspoons active dry yeast

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.

Nutrition Facts : Calories 168.6 calories, CarbohydrateContent 29 g, CholesterolContent 12.7 mg, FatContent 3.9 g, FiberContent 1.1 g, ProteinContent 4.3 g, SaturatedFatContent 0.8 g, SodiumContent 121.5 mg, SugarContent 6.9 g

STOVETOP SPINACH-ARTICHOKE DIP RECIPE | BON APPéTIT

Stovetop Spinach-Artichoke Dip Recipe | Bon Appétit image

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it. If you’re not making the bread bowls (this time), just skip ahead to the dip instructions below and serve with pita chips alongside!

Provided by Molly Baz

Yield Makes about 5 cups

Number Of Ingredients 12

Ingredients

1 large sourdough boule or other round country loaf (about 10" in diameter)
5 Tbsp. extra-virgin olive oil, divided
Kosher salt
4 Tbsp. unsalted butter
6 garlic cloves, finely grated
2 15-oz. cans artichoke hearts, drained, quartered
10 oz. baby spinach or frozen chopped spinach, thawed
1½ tsp. (or more) kosher salt
16 oz. cream cheese, cut into 1"-thick slices
3½ oz. finely grated Parmesan (about 1 cup), plus more
1 tsp. freshly ground black pepper, plus more
Chips (for serving; optional)

Steps:

Preheat oven to 350°. Using a serrated knife, cut about 1" off top of boule.
Using your hands, scoop out bread from the inside of the loaf, leaving about a 1" -thick wall all around. Tear bread and top slice into 1½" pieces. Place torn bread and bread bowl on a rimmed baking sheet, discarding any small crumbs. Toss torn bread with 3 Tbsp. oil and season with salt. Coat inside of bread bowl with remaining 2 Tbsp. oil.
Bake until edges of bread bowl are golden and crisp and torn pieces are browned, 25–30 minutes. Let cool.
Melt butter in a large saucepan or Dutch oven over medium heat. Add garlic and cook, stirring often, until very fragrant but not browned, about 1 minute. Add artichokes and cook, tossing, until well coated in butter, 1–2 minutes longer. Add spinach and salt and continue to cook, stirring and folding often, until spinach has wilted and most of the liquid is cooked off, 7–8 minutes. (It’s okay if the bottom of the pot isn’t completely dry. It just shouldn’t be swimming in liquid.) Add cream cheese and cook, stirring constantly, until melted. Add 3½ oz. Parmesan and 1 tsp. pepper and stir until melted and creamy. Taste and season with salt if needed.
Transfer dip to bread bowl. (If it doesn’t all fit, serve remaining dip on the side or refill bread bowl as it gets eaten.) Top with Parmesan and a crank of pepper. Serve with toasted bread pieces or chips of your liking—don’t snooze on Stacy’s pita chips if you can find them.

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