A very yummy dip in an edible bowl!

Julie

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Recipe Summary

prep:
5 mins
cook:
1 hr 30 mins
total:
1 hr 35 mins
Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping.

  • In a medium size mixing bowl, combine salsa, Cheddar cheese, cream cheese, and sour cream. Spoon the mixture into the bread bowl, place the top back on the bread. Wrap the bread in aluminum foil.

  • Bake for 1 1/2 hours. Serve warm with the reserved bread pieces.

Nutrition Facts

362 calories; protein 12.3g 25% DV; carbohydrates 29g 9% DV; fat 22.1g 34% DV; cholesterol 58.4mg 20% DV; sodium 671.4mg 27% DV. Full Nutrition

Reviews (101)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2004
This recipe is awesome! I made it for a baby shower and it was a hit. Since then I've made it for another baby shower and a wedding luncheon people asking me for the recipe each time. I double this recipe using more cheddar and less sour cream and cream cheese (1 1/2 cups sour cream 1 1/2 packages cream cheese) than it asks for and put it in a large bread bowl. I think what makes this so great is the salsa. If you don't have a really high quality salsa it just won't turn out right. I go to the On the Border (mexican restaurant) and buy fresh salsa from the restaurant. It makes a HUGE difference and the result is amazing. I always serve with cut up baguettes I don't like how it tastes with tortilla chips. I also increase my oven time to 2-3 hours when I double it and it comes out perfect after a little stirring halfway through. I highly recommend! It's one of my husband's favorites no more rotel and velveeta for us! Thanks for the recipe Julie! Read More
(33)

Most helpful critical review

Rating: 3 stars
01/08/2010
made the dip exactly as is but did not put in a bread bowl. i baked it until bubly and served with tortilla chips. This was nothing special it was very tangy and quite thin. I would not make this again. Read More
(5)
122 Ratings
  • 5 star values: 93
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/30/2004
This recipe is awesome! I made it for a baby shower and it was a hit. Since then I've made it for another baby shower and a wedding luncheon people asking me for the recipe each time. I double this recipe using more cheddar and less sour cream and cream cheese (1 1/2 cups sour cream 1 1/2 packages cream cheese) than it asks for and put it in a large bread bowl. I think what makes this so great is the salsa. If you don't have a really high quality salsa it just won't turn out right. I go to the On the Border (mexican restaurant) and buy fresh salsa from the restaurant. It makes a HUGE difference and the result is amazing. I always serve with cut up baguettes I don't like how it tastes with tortilla chips. I also increase my oven time to 2-3 hours when I double it and it comes out perfect after a little stirring halfway through. I highly recommend! It's one of my husband's favorites no more rotel and velveeta for us! Thanks for the recipe Julie! Read More
(33)
Rating: 5 stars
05/05/2003
This is a hit. Great for a party. Friends had a Mexican dinner for 10 and our contribution was to be an appetizer. I didn't want to take a layered dip (good thing - someone else did) and this was perfect. I used a 1lb loaf but doubled the dip. When the dip ran low I spooned in the dip that hadn't fit in the bread bowl (had heated it in the oven in a pie plate.) I served this on a big wooden platter with the torn-out bread and Fritos Scoops sprinkled around it. I'd been skeptical about baking this 1.5 hours but after doubling the dip it needed at least that. Next time I will double it again but use a 2lb loaf (more bread to dip). The dip is yummy and goes fast. Read More
(31)
Rating: 5 stars
10/17/2003
Thanks for this recipe. It was a hit at my godson's christening reception. We also added a twist by serving it with bread squares pretzels and broccoli for dipping!! It was great!! Read More
(17)
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Rating: 5 stars
05/05/2003
This is like heaven in an edible bowl! I use the hottest salsa possible to give it an extra kick and also use a bit more cheese. I have only had raving compliments from family and friends! Read More
(10)
Rating: 5 stars
01/12/2010
This was fantastic I did not double it and it made plenty for 10 adults. I baked it in a glass dish and served scooped chips around it. I did add cumin and hot sauce used fresh medium heat salsa probably 1 1/2-2 cups.. will be making sure to make this often for my gathering or to take with me. Read More
(7)
Rating: 5 stars
07/10/2003
This was an excellent dip. I had a big cook out for Cinco De Mayo where I had many mexican dishes. This was was the one that everyone and I mean everyone raved over. And you can't go wrong with the presentation. The bread bowl adds a unique dimension. Read More
(7)
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Rating: 5 stars
11/24/2010
We have made this for several parties...Everyone loves it and wants the recipe! Super easy. Read More
(7)
Rating: 4 stars
11/09/2010
Good but the bread was not good for this dip so I would just use tortilla chips and either skip the bread bowl alltogether or just use for presentation Read More
(6)
Rating: 4 stars
10/12/2010
My husband wanted a jarred cheese dip that I refused to buy him saying I could make one at home that was close and better tasting. I used homemade salsa and reduced fat cream cheese and reduced fat sour cream. Instead of making it inside the bread I let the cream cheese warm up on the counter for a bit and mixed it with the sour cream and spread it in a shallow baking dish. I spread the salsa over the top and the cheese over that. I baked it for 30 minutes at 350. My husband loved it! I should say so.....he ate the whole thing by himself! I think next time I might add some homemade taco seasoning or chili seasoning in with the cream cheese/sour cream for extra flavor. Read More
(6)
Rating: 3 stars
01/08/2010
made the dip exactly as is but did not put in a bread bowl. i baked it until bubly and served with tortilla chips. This was nothing special it was very tangy and quite thin. I would not make this again. Read More
(5)