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.
What You Need
Original recipe yields 24 servings
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
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Let's Make It
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.
When eating appetizers at a social occasion, preview your choices and decide which you'd like to try instead of taking some of each.
Cool, then refrigerate any leftover dip. Reheat before spooning over hot baked potatoes or cooked pasta.
Serve with tortilla chips or assorted cut-up fresh vegetables in addition to the torn bread pieces.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. 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.