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Makes 2-1/2 cups or 20 servings, 2 Tbsp. dip and 15 chips each.
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Cut lengthwise slice from top of 1-lb. round bread loaf. Remove center of loaf, leaving 1-inch-thick shell. Pour prepared dip into bread shell. Garnish rim of bread shell with fresh rosemary sprigs to resemble a wreath.
Cover and refrigerate any leftover dip. Reheat, then spoon over hot baked potatoes or cooked pasta.
Prepare as directed, using 2% Milk VELVEETA and WHEAT THINS Toasted Chips Multi-Grain. Makes 2-1/2 cups or 20 servings, 2 Tbsp. dip and 15 chips each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Taste great and the family loved it.
It was truly amazing how fast it flew off the table, it has a nice spicy kick to it but also with the bread bowl it gives this dip a nice versatility.
It's very tasty. Gets your guest asking what it is good. It dries up and gets hard very fast though.