Game Day Cheese Volcano
This game day cheese volcano is outrageous in the best way. Crispy sourdough shell on the outside, molten Velveeta queso dip inside, and tons of croutons to dip with - this one is a showstopper.
Three ingredients. That’s all it takes to make a showstopper game day snack that will satisfy even the hungriest sports fan. This game day cheese volcano takes just minutes to assemble, bakes on a single tray, and can even be prepared ahead and baked when your guests arrive!
What Ingredients Do You Need For a Game Day Cheese Volcano?
- A Loaf of Bread
- Velveeta Cheese
- Ro-Tel original diced tomatoes & green chilies
How Do You Make a Game Day Cheese Volcano?
Start off by preheating your oven to 350 degrees and preparing a sheet tray with parchment. While the oven preheats, place the bread in the center of the tray and use a small knife to cut a circular hole in the top of your bread about 6 inches in diameter. Lift off that “lid”, tear it into bite-sized pieces, and scatter them around the loaf. Use your hands to tear out the interior of the bread loaf and tear them to bite-sized pieces as well.
Next combine your Velveeta and Ro-Tel tomatoes and chilies in a sauce pot and melt them together over medium-low heat until the mixture is completely smooth but not boiling. Pour the mixture inside the loaf, filling it all the way to the top. If some drips down the sides don’t worry about it, that makes for better “lava trails” once the volcano is baked.
Transfer the tray to the middle rack of the oven and bake for 30-40 minutes, until the surface is brown, puffed, and bubbly. Serve right on the tray or transfer it (carefully) to a platter.
Ingredients
- 2 cans (10 oz each) Ro-Tel original diced tomatoes & green chilies
- 2 packages (16 oz each) Velveeta original cheese, cut into 1-inch cubes
- 1 round country or sourdough bread loaf, about 8-inches in diameter
Preparation
- Preheat your oven to 350 degrees and prepare a sheet tray with parchment.
- Place the loaf on the tray and use a small knife to cut a circle 6-inches in diameter in the top of the loaf.
- Use your hands to pull off the lid then tear it into bite-sized pieces and scatter around the loaf.
- Use your hands to hollow out the loaf of bread, tearing small the pieces you pull out and adding them to the tray.
- Melt together the Velveeta and Ro-Tel tomatoes & chilies in a pot over medium-low heat until smooth.
- Pour into the hollowed out loaf, filling it all the way to the top.
- Bake for 30-40 minutes or until brown, puffed, and bubbly.