Salsa Cheese Boule Dip

Salsa Cheese Boule Dip

96 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 35 m
Julie
Recipe by  Julie

“A very yummy dip in an edible bowl!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

ADVERTISEMENT

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.

Share It

Reviews (96)

Rate This Recipe
MISSYRUTH
31

MISSYRUTH

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

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

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!!

More Reviews

Similar Recipes

Tuscan Cream Cheese Spread
(132)

Tuscan Cream Cheese Spread

Double Chili Cheese Dip
(135)

Double Chili Cheese Dip

Chili Cheese Dip III
(96)

Chili Cheese Dip III

Spicy South of the Border Spinach Cheese Dip
(87)

Spicy South of the Border Spinach Cheese Dip

Chili Cheese Dip V
(80)

Chili Cheese Dip V

Beer Cheese Pretzel and Dip
(57)

Beer Cheese Pretzel and Dip

Nutrition

Amount Per Serving (9 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tuscan Cream Cheese Spread

>

next recipe:

Dos Queso Dip