Chef Lee Anne Wong’s Luau Dip brings a taste of Hawaii to any party

Sponsored by Hawaiian Airlines

Hawaiian Airlines Executive Chef Lee Anne Wong is in the kitchen preparing one of her favorite party dishes: Luau Dip! You can’t go wrong with this crowd-pleaser at your next get together.

INGREDIENTS:
Cooked luau
Caramelized onions
Garlic
Coconut milk
Cheddar and Parmesan cheese
Cream cheese
Mayonnaise
Sour cream
Salt and pepper

Once all of these ingredients are mixed together to make the dip, serve with fresh taro chips and enjoy!

All of the ingredients for this dish can be found at Foodland where Hawaiian Airlines card members get double miles on groceries with the Hawaiian Airlines World Elite Mastercard — and that’s not the only benefit card members can enjoy:

For a limited time, new card members earn 60,000 bonus HawaiianMiles (after qualifying purchases).
Earn 3x HawaiianMiles on eligible Hawaiian Airlines purchases
Earn 2x HawiianMiles on gas, dining and grocery store purchases
Earn 1x HawaiianMiles on all other purchases
Primary card members receive their first checked bag free

About Hawaiian Airlines
Hawaiian® has led all U.S. carriers in on-time performance for each of the past 13 years (2004-2016) as reported by the U.S. Department of Transportation. Consumer surveys by Condé Nast Traveler and Travel + Leisure have placed Hawaiian among the top of all domestic airlines serving Hawai’i.

Now in its 89th year of continuous service, Hawaiian is Hawai’i’s biggest and longest-serving airline. Hawaiian offers more non-stop service to Hawaii from more U.S. gateway cities (11) than any other airline, along with service from Japan, South Korea, China, Australia, New Zealand, American Samoa and Tahiti. Hawaiian also provides approximately 170 jet flights daily between the Hawaiian Islands, with a total of more than 250 daily flights system-wide.

About Chef Lee Anne Wong
Wong graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, and began her culinary training at Marcus Samuelsson’s Aquavit before playing an integral role in the opening of Jean Georges Vongrichten’s Chinese concept, Restaurant 66. Wong gained national attention when she appeared on Season One of Bravo’s flagship series “Top Chef.” She later became the series’ supervising culinary producer for the next six seasons. In late 2013, Wong moved from New York City to Honolulu. She debuted Koko Head Café, an island style brunch house located among the popular and eclectic eateries of the Kaimuki neighborhood in 2014, and released her first cookbook, “Dumplings All Day Wong.” In June 2015, Wong joined Hawaiian Airlines’ culinary team as part of its Featured Chef Series. Later that year, Hawaiian entered into an extended collaboration with Wong for meals served on the airline’s growing network of Japan flights.

For more information: HawaiianAirlines.com
Twitter: @leeannewong | Instagram: @leeannewong