Football Bread Bowl Queso Dip Food

FOOTBALL BREAD BOWL QUESO DIP

Steps:

• Cut bacon lengthwise in half; cook as directed on package. Meanwhile, cut football-shaped piece from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread (including bread top) into bite-size pieces.
• Combine all remaining ingredients except shredded cheese in large microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute. Stir in shredded cheese. Microwave 2 min.; stir until shredded cheese is completely melted and mixture is well blended.
• Pour dip into bread bowl. Top with 1 bacon strip. Cut remaining bacon strips into short pieces; use to garnish dip to resemble football laces as shown in photo. Serve with bread pieces.

BREAD-BOWL MOZZARELLA DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the mozzarella, feta and butter in a large bowl. Slice off the top 2 inches of the bread boule and hollow it out, reserving the top and insides for dipping. Fill the bread bowl with the cheese mixture. Transfer to a baking dish, cover loosely with foil and bake 20 minutes.
• Uncover and crack the egg on top of the cheese mixture. Continue baking, uncovered, until the egg white is almost set, 12 to 15 minutes, then broil until just set, 1 to 2 more minutes.
• Remove from the oven and sprinkle with the red pepper flakes. Just before serving, break the egg yolk with a fork and beat into the melted cheese.
• Serve with the bread trimmings or crudites.

FOOTBALL DIP BOWL

Steps:

• Cut about 2 inches of dough off the end of loaf. Spray counter lightly with non-stick cooking spray and roll the cut off piece into a 9x12-inch oval. Trim two 1x10-inch strips off the oval and set them aside. Place the oval on sprayed baking sheet and shape into a flat football shape.
• Roll remaining part of loaf into a 12-inch rope. Cut it in half lengthwise. Curve each half into an arch and lay (one on each side) on top of the rolled out oval to form a football shaped bowl. Pinch ends together securely making a point at each end. Lay the one inch strips you set aside over each end of the football to make the stripes. Tuck the ends under the football.
• Brush with beaten egg and let rise 30-45 minutes. Pinch the ends again to make nice points and bake at 350F 30 minutes. Let cool and trim out middle of football to make as much space as desired for your dip. Fill with Queso Dip (recipe below). Make stitching by cutting a string cheese and lay on top of dip. Serve with chips.
• Queso Dip: Cut cheese into cubes and melt in microwave. Add remaining ingredients and stir until well combined. Heat again and serve, with chips, in Football Dip Bowl.

QUESO DIP IN A BREAD BOWL

Steps:

• 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.