Ingredients

The following ingredients have 8 Servings
  • 1 (16 ounce) Bread round
  • 1 cup pico de gallo or salsa, drained (see note 1)
  • 10 ounce can Rotel Tomatoes and Green Chilies, drained
  • 8 ounce package cream cheese (see note 2)
  • 8 ounce container sour cream (see note 3)
  • 2 cups (8 ounces) shredded Cheddar Cheese (see note 4)
  • 2 Tablespoons Taco seasoning
  • Tortilla chips or fresh vegetables for dipping

Instruction

  • Preheat oven to 350° F.
  • Slice top off bread round and scoop out interior. Use scooped out bread for another purpose.
  • Place pico de gallo, Rotel Tomatoes, cream cheese, sour cream, Cheddar cheese, and taco seasoning in a microwave-safe bowl. Heat on high in microwave for 1 minute. Remove from microwave, and stir ingredients together.
  • Return to microwave for another minute; heat on high. Remove and stir ingredients together. Repeat one more time, or until cheeses are fully melted.
  • Whisk dip ingredients until smooth. 
  • Spoon the mixture into the bread bowl. Place the top back on the bread. 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 or fresh vegetables such as celery and carrots (see note 5).
  • Yield: 8 servings.