Cheesy Salsa Bread Bowl Dip is the perfect combination of creamy, cheesy goodness and a spicy kick from salsa and Rotel Tomatoes with green chilies. Served in a crusty bread bowl, this appetizer is as visually stunning as it is delicious.
Whether you’re hosting a game day party, holiday gathering, or casual get-together, this dip is guaranteed to impress your guests. Easy to prepare and packed with bold flavors, it’s sure to become your go-to party favorite!
This repost from April 28, 2018, features the same great recipe, but with improved text, new photographs, and a video.
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Ingredients: Here’s What You’ll Need
- Bread Bowl: I used a 16-ounce bread round from a local grocery store. The bread bowl was about 8 inches in diameter.
- Cheesy Goodness: Cream cheese, sour cream, and shredded extra sharp cheddar cheese provided this dip’s creamy goodness.
- Spicy Kick: The combination of store-bought salsa, Rotel Tomatoes with diced green chilies, and taco seasoning perfectly complemented the cheesy goodness.
Steps to Make the Bread Bowl and Cheesy Salsa Dip
- Preparing the bread bowl was the first step in making this delicious dip. I used a bread knife to slice off the top of the bread round.
- I used a smaller knife to cut around the interior of the bread round, about an inch from the outside and then scooped out inside. I saved the scooped out inside for another purpose.
- For the dip, I added the drained salsa, drained Rotel tomatoes, room-temperature cream cheese, sour cream, shredded cheddar cheese, and taco seasoning to an 8-cup microwave-safe measuring cup.
- Next, I microwaved the ingredients on high for 1 minute, then removed the bowl from the microwave and stirred the ingredients together.
- Then, I returned the bowl to the microwave for another minute on high. Again, I removed the bowl from the microwave and stirred the ingredients together.
- I returned the mixture to the microwave for a final minute on high power. I stirred everything together until the cheese was melted and well incorporated.
Finishing the Cheesy Salsa Dip in a Bread Bowl:
- I transferred the cheesy salsa dip to the prepared bread bowl and placed the top on the bread. Not all of the dip fit in the bread bowl.
- Then, I wrapped the filled bread bowl in aluminum foil and placed it in a preheated 350°F oven for an hour.
- After an hour, I took the dip out of the oven and removed the aluminum foil. I removed the top, and gave the dip a quick stir. I placed the top back on the dip and returned it, uncovered, to the oven for another 15 minutes to crisp up the edible bread bowl.
- After the final 15 minutes in the oven, the dip was ready to serve. I removed the top and garnished it with additional shredded cheese, green onion tops, and diced tomatoes.
Easy Cheesy Salsa Bread Bowl Dip is the ultimate crowd-pleaser for any occasion. Its creamy, zesty flavors and show-stopping presentation make it a standout appetizer that’s easy and versatile.
Whether served hot or cold, it pairs perfectly with a variety of dippers. Try this recipe at your next gathering and watch it disappear quickly! Yum!
Frequently Asked Questions
Feel free to experiment with different cheeses, such as Monterey Jack, Colby Jack, or Pepper Jack. Each works well with this dip.
The dip can be prepared ahead of time, covered, and refrigerated. Bake it in the bread bowl just before serving.
I like to serve this bread bowl dip with celery sticks, carrot sticks, grape tomatoes, Tostito Scoops, and assorted crackers. Sometimes, I’ll also serve scooped bread with the dip.
Definitely! While it’s amazing baked, it’s equally delicious chilled for a quick and refreshing option.
I scoop any leftover dip from the bread bowl and refrigerate it in an airtight container for two to three days. The leftover dip can be reheated in the microwave or served cold.
Recipe Tips and Variations
- Use a fresh bread round with a sturdy crust to hold the dip without leaking.
- Drain the salsa and Rotel tomatoes well to avoid a watery dip.
- Pre-shredded cheese can be used in this recipe. However, because of the coating, the pre-shredded cheese doesn’t melt very well. Therefore, it is best to shred your cheese for smoother melting and better flavor.
- I really like using a bread bowl with this dip for the presentation. However, you can skip the bread bowl, heat the dip in the microwave for several minutes, and serve it in a decorative bowl.
- This dip is delicious served cold.
- Generally, there is leftover dip after filling the bread bowl. I like to fill Tostito Scoops with this leftover dip and serve them either cold or heated at 350°F for 6 to 8 minutes for a quick and delicious appetizer.
Other Easy Dip Recipes
Check out these other delicious dip recipes that are easy to make.
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Recipe
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Cheesy Salsa Dip in a Bread Bowl
Equipment
- Bread Knife
- Microwave-save bowl
Ingredients
- 16 ounce Bread round, store-bought
- 16 ounce jar of salsa, well-drained, about a cup (See note 1)
- 10 ounce can Rotel Tomatoes and Green Chilies, well-drained
- 8 ounce package cream cheese, room temperature (See note 2)
- 8 ounce container sour cream (See note 3)
- 2 cups (8 ounces) shredded Cheddar Cheese (See notes 4 and 5)
- 1 ounce package of Taco seasoning (2 Tablespoons
- Tortilla chips or fresh vegetables for dipping
Instructions
- Preheat oven to 350°F.
- Slice top off bread round and scoop out interior. Use scooped out bread for another purpose.
- Place drained salsa, drained Rotel Tomatoes, cream cheese, sour cream, Cheddar cheese, and taco seasoning in a microwave-safe bowl. Heat on high in the microwave for 1 minute. Remove from microwave, and stir ingredients together. (See Note 6)
- Return to microwave for another minute; heat on high. Remove and stir ingredients together. Repeat one more time, or until cheeses are fully melted.
- Stir dip ingredients until smooth.
- Transfer the mixture to the bread bowl, put the top back on, and wrap the bread in aluminum foil.
- Bake for 1 hour. Remove from oven and uncover the aluminum foil. Remove the bread top and stir. Return dip and bread top to oven for 15 additional minutes to crisp up bread.
- Serve with tortilla chips, assorted crackers, or fresh vegetables such as celery and carrots.
- Yield: 8 servings.
Video
Tips/Notes
- The hotter the salsa, the hotter the dip.
- I used reduced-fat cream cheese, but may use regular cream cheese.
- I used light sour cream but may use regular sour cream.
- I used extra-sharp Cheddar cheese. However, you can substitute Monterey Jack, Pepper Jack, or Colby Jack cheese.
- It’s best to avoid pre-shredded cheese, which has a coating that interferes with its melting.
- The Cheesy Salsa Dip can be served hot or cold in a decorative bowl rather than a bread bowl. If served hot, heat the dip in the microwave for several additional minutes on high until hot and bubbly. In addition, the hot dip can be served in a bread bowl without baking it in the oven.
Candee says
I just made this using my homemade salsa and canned tomatoes. It is so delicious, I could almost eat the whole thing in 1 sitting, lol. Thank you!
PudgeFactor says
I’m so glad that you liked it. I suspect that with your homemade salsa, it was even more delicious!