Why make a plain ol' queso dip when you could make this Ultimate Queso Dip that's studded with diced tomatoes and green chiles?
What You Need
Original recipe yields 24 servings
1 loaf round bread (about 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
Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.
Combine remaining ingredients in medium microwaveable bowl.
Microwave on HIGH 5 min. or until VELVEETA is melted and mixture is well blended, stirring after 3 min.
Spoon dip into bread loaf just before serving. Serve with bread pieces.
Prepare as directed, using Mexican VELVEETA.
Variation Make Croutons from Cut-Up Bread
If not serving the dip with the bread removed from inside of bread loaf, then use it to make crunchy croutons. Simply cut removed bread into cubes; spread into single layer in shallow baking pan. Bake in 350ºF-oven 10 to 12 min. or until golden brown, stirring occasionally. Cool completely. Store in resealable plastic bag until ready to use.
Garnish rim of bread shell with fresh rosemary sprigs to resemble a wreath.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* 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.