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Salsa Cheese Boule Dip
Reviews:
November 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!

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