Hawaiian Bread Dip (Original Recipe)

“I have used this recipe since 1992 and it's always been a huge hit, especially among the male population. There's never anything left but a few crumbs on the plate. When I take the bread and dip to a party I always take printed copies of the recipe. The saltiness of the beef, the sweet bread and the creamy dip is a great combination. I like to process the beef as it is easier to get on the bread. I usually make a full recipe plus a half recipe of the dip as the mixture goes fast.”

Ingredients Nutrition

  • 2 (2 ounce) packagessliced beef (Kroger's "Country Club" brand or Carl Buddig)
  • 1 cup Hellmann's mayonnaise
  • 1 cup sour cream
  • 1 teaspoon beau monde seasoning (Spice Islands brand, find at Kroger or Meijer)
  • 1 teaspoon dried onion flakes
  • 1 tablespoon dried parsley (heaping, crumbled)
  • 1 loaf king's Hawaiian bread


  1. Dice or process the beef.
  2. Add all ingredients together (except the bread).
  3. Refrigerate overnight.
  4. Before serving hollow out the bread, reserving the bread pieces.
  5. Tear bread pieces into bite-sized chunks, placing around bread round.
  6. Spoon the mixture into bread shell and serve.
  7. Also, this is really good with celery sticks and other raw veggies.

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