Easy Queso Dip Bread…. say it with me!! So, are you ready for some football??? Yup, the “biggest game of the year” is just around the corner which means major football food. In fact, for some of us ahem that is the most important part!!!
Wings, dips, chips, meatballs and “buffalo” anything are pretty much the menu for the day. But instead of offering another wing recipe, dip, meatball or “buffalo” dish, I’ve got something a little different.
This… this Easy Queso Dip Bread. Yes, I went there -combining two of my favorite things in one easy to make snack. Score!!! (Ok, so I just couldn’t resist that one!)
The recipe is based on something my mom used to make for parties and get togethers. I came across the recipe while looking for something else, pulled it out and set it aside. I’ve been playing with it during football season and finally got it right – all the flavors I love about a good queso dip, – gooey, creamy cheese, tomatoes, green chiles with just a bit of spice, but easier!!! I don’t have to worry about keeping the queso warm and I can make up a big batch and stash it in the fridge. Then I just slather some of the cheese mixture on the bread, broil it and voila – I’ve got warm, gooey, Easy Queso Dip Bread!
I love football… don’t you????
- 8 oz. light cream cheese softened
- 1 can Rotel tomatoes rinsed and drained
- 4 cups shredded cheddar or cheddar jack blend
- 1 cup light mayonnaise
- 1/2 teaspoon garlic salt
- 1 teaspoon hot pepper sauce
- 2 french baguettes cut in half and sliced lengthwise
- In the bowl of a mixer, combine all the ingredients except the french baguettes and mix until thoroughly combined. Taste and adjust seasonings. Line a sheet pan with foil and spread a thick layer (about 1/2 inch) of the cheese mixture on top of the baguette slices. Place under the broiler for 3 - 4 minutes until toasty brown. Slice into 1 1/2 inch wide pieces and serve!