Serves: 5
Total Calories: 599
Yield: 2 1/2 cups
1. With a long serrated knife, cut a circle around the top of the loaf that extends to (but not through) the bottom crust. Remove the circle of bread, then use your hands to take out any remaining bread from the interior, leaving a 1-inch thickness along the sides.
2. Slice the cheese into 1/2-inch cubes.
3. Place the chili, salsa, and cilantro in a medium pan over medium heat. Add the cheese and stir until fully melted.
4. Pour the hot dip into the bread bowl and serve with cut!up pieces of bread from the interior of the round and/or crisp tortilla chips. Don’t forget that you can eat the bread bowl at the end (yum!).
Important tip
For this dip, you can also used processed cheese (like Velveeta), which melts smoother than regular cheddar.
This Mexican Dip recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.
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