Football Bread Bowl Queso Dip Recipes

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FOOTBALL BREAD BOWL QUESO DIP



Football Bread Bowl Queso Dip image

Get ready for the big game by preparing our Football Bread Bowl Queso Dip! The fans of football in your life will love this Football Bread Bowl Queso Dip.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 28 servings, 2 Tbsp. dip and about 3 bread pieces each

Number Of Ingredients 7

2 slices OSCAR MAYER Bacon
1 oval sourdough bread loaf (1 lb.)
1/2 lb. (8 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup finely chopped white onions
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Shredded Hot Habanero Cheese

Steps:

  • Cut bacon lengthwise in half; cook as directed on package. Meanwhile, cut football-shaped piece from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread (including bread top) into bite-size pieces.
  • Combine all remaining ingredients except shredded cheese in large microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute. Stir in shredded cheese. Microwave 2 min.; stir until shredded cheese is completely melted and mixture is well blended.
  • Pour dip into bread bowl. Top with 1 bacon strip. Cut remaining bacon strips into short pieces; use to garnish dip to resemble football laces as shown in photo. Serve with bread pieces.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 2 g, Protein 4 g

FOOTBALL DIP BOWL



Football Dip Bowl image

Such a fun addition to your football gatherings and parties! Source: http://www.rhodesbread.com/recipes/view/2496

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 1h

Yield 1 Football

Number Of Ingredients 7

1 loaf rhodes bread dough, thawed but still cold
1 egg, beaten
1 mozzarella string cheese
1 lb lean ground beef, cooked and drained
16 ounces Velveeta Mexican cheese
10 ounces diced tomatoes and green chilies
4 ounces diced green chilies

Steps:

  • Cut about 2 inches of dough off the end of loaf. Spray counter lightly with non-stick cooking spray and roll the cut off piece into a 9x12-inch oval. Trim two 1x10-inch strips off the oval and set them aside. Place the oval on sprayed baking sheet and shape into a flat football shape.
  • Roll remaining part of loaf into a 12-inch rope. Cut it in half lengthwise. Curve each half into an arch and lay (one on each side) on top of the rolled out oval to form a football shaped bowl. Pinch ends together securely making a point at each end. Lay the one inch strips you set aside over each end of the football to make the stripes. Tuck the ends under the football.
  • Brush with beaten egg and let rise 30-45 minutes. Pinch the ends again to make nice points and bake at 350F 30 minutes. Let cool and trim out middle of football to make as much space as desired for your dip. Fill with Queso Dip (recipe below). Make stitching by cutting a string cheese and lay on top of dip. Serve with chips.
  • Queso Dip: Cut cheese into cubes and melt in microwave. Add remaining ingredients and stir until well combined. Heat again and serve, with chips, in Football Dip Bowl.

QUESO DIP IN A BREAD BOWL



Queso Dip in a Bread Bowl image

The easiest queso dip ever has just two ingredients (three if you count the bread bowl it's served in)-VELVEETA and canned tomatoes and chiles.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 3

1 round loaf Hawaiian bread (1 lb.)
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10 oz.) diced tomatoes and green chiles, undrained

Steps:

  • Heat oven to 350ºF.
  • Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces; set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly.
  • Mix VELVEETA and tomatoes in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Pour into bread shell.
  • Serve with reserved bread pieces.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 5 g, Protein 5 g

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