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Salsa Cheese Boule Dip

Salsa Cheese Boule Dip

  • Prep

    5 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 35 m
Julie

Julie

A very yummy dip in an edible bowl!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping.
  3. 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.
  4. Bake for 1 1/2 hours. Serve warm with the reserved bread pieces.
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Reviews

MISSYRUTH
31

MISSYRUTH

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!

LAURAKRESS
30

LAURAKRESS

5/5/2003

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.

DLAWS
16

DLAWS

10/16/2003

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!!

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