This Football Dip Bowl is made with frozen whole wheat dough shaped into a football with a hollow center for your favorite queso. Add laces from sliced string cheese for a playful, game-day centerpiece that’s both fun and tasty.
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If you love party food—even if football isn’t your thing—this Football Dip Bowl is a great way to dress up a simple queso and make a festive centerpiece. Using a thawed but still-cold loaf of Rhodes bread dough, you shape a sturdy bread bowl in the form of a football, then fill it with warm dip and finish the look with string cheese “laces.” It’s easy, whimsical, and perfect for game day or any casual gathering.
With the Super Bowl approaching, you don’t need to be a football fan to appreciate a creative snack table. This dip bowl is decorative enough to be the table’s focal point and practical enough to hold plenty of dip for a crowd. Follow the simple shaping and baking steps below, then fill the finished bowl with warm queso and serve with chips for dipping.
Football Dip Bowl
Ingredients
- 1 Loaf Rhodes Bread Dough, thawed but still cold
- 1 egg, beaten
- 1 string cheese
- 1 pound lean ground beef, cooked and drained
- 16 ounces Mexican Velveeta
- 10 ounce can diced tomatoes and green chilies
- 4 ounce can diced green chilies
Instructions
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Cut about 2 inches of dough off one end of the loaf. Lightly spray your counter with nonstick spray and roll that piece into a 9×12-inch oval. Trim two 1×10-inch strips from the oval and set them aside. Transfer the oval to a sprayed baking sheet and shape it into a flattened football shape.
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Roll the remaining loaf into a 12-inch rope, then cut it in half lengthwise. Curve each half into an arch and lay one arch on each side of the rolled oval to form the raised sides of the football bowl. Pinch the ends together to create points at each end. Lay the one-inch strips reserved earlier over each end to form stripes and tuck the ends underneath to secure them.
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Brush the shaped football with beaten egg and let it rise 30–45 minutes. After rising, pinch the ends again to sharpen the points. Bake at 350°F for about 30 minutes, then let cool. Using a knife, trim out the center of the football to create a cavity for dip, removing as much bread as you like.
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For the queso: cut Velveeta into cubes and melt in the microwave, stirring until smooth. Add cooked, drained ground beef, the 10-ounce can of diced tomatoes with green chilies, and the 4-ounce can of diced green chilies. Stir to combine and heat until warmed through. Spoon the queso into the bread football. Slice string cheese into thin strips and arrange on top of the dip to resemble the football laces. Serve with chips for dipping.
Notes
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