Cheesy Hawaiian Dip/Recipe Share
What You Need
1 loaf Hawaiian round bread(1-lb.)
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/3 cup chopped red onions
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
1 can (8 oz.) crushed pineapple in juice, drained
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; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly.
Mix VELVEETA, tomatoes and onions in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir in ham and pineapple. Pour into bread shell.
Serve with reserved bread pieces and assorted fresh vegetable dippers.
Prepare using 2% Milk VELVEETA.
Refrigerate any leftover dip. Reheat and use as a cheesy sauce for hot baked potatoes or steamed broccoli florets.