Mexican Cheese Dip in Bread Bowl |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a very old recipe that I still love to make and enjoy! Simple, cheesy and fun to eat! Great for parties! Ingredients:
1 lb velveeta mexican cheese, hot or mild |
1 small onion, chopped fine |
2 tablespoons butter |
1 (16 ounce) can del monte original stewed tomatoes |
1 round loaf sourdough bread, can sub italian |
Directions:
1. In non-stick pan, saute onions in butter till softened.
2. Cube cheese and add.
3. Drain half of the tomato juice and mash tomatoes, add tomatoes and rest of juice.
4. Cook, stirring, til melted over low heat.
5. Set aside.
6. Cut top third off bread, cut top into bite-sized cubes.
7. Hollow out inside leaving a 1/2 shell. Cut inside pieces into bite-sized pieces.
8. Place bread bowl onto platter.
9. Place bread cubes around bread bowl for dipping.
10. Pour cheese sauce into bread bowl.
11. Serve!
12. *You can sub regular velveeta if desired.
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