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Easy cheesy salsa bread bowl dip
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5 from 9 votes

Cheesy Salsa Dip in a Bread Bowl

Cheesy Salsa Dip in a Bread Bowl is an amazing appetizer for any occasion. You will absolutely love the blending of flavors and the taste. You can serve it with tortilla chips, fresh veggies, toasted bread cubes, etc. It’s a snap to put together, and can be made ahead of time.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Appetizer
Cuisine: Cinco de Mayo, Mexican
Servings: 8 servings
Calories: 282kcal

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

Notes

  1. The hotter the salsa, the hotter the dip.
  2. I used reduced-fat cream cheese, but may use regular cream cheese.
  3. I used light sour cream but may use regular sour cream.
  4. I used extra-sharp Cheddar cheese. However, you can substitute Monterey Jack, Pepper Jack, or Colby Jack cheese.
  5. It's best to avoid pre-shredded cheese, which has a coating that interferes with its melting. 
  6. 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.

Nutrition

Calories: 282kcal | Carbohydrates: 6g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 619mg | Potassium: 266mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 4.5mg | Calcium: 283mg | Iron: 0.9mg