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Treasure Chest Dip


  • 1 (1 1/2 pound) round sourdough bread loaf
  • Butter or margarine, melted
  • 3/4 pound Velveeta cheese, cubed
  • 1 (4 1/2 ounce) can tiny cocktail shrimp, drained and rinsed
  • 2 hard-cooked eggs, chopped
  • 3/4 cup celery, finely chopped
  • 1/3 cup real mayonnaise
  • 2 tablespoons milk
  • 1/4 teaspoon dill weed

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  1. Cut slice from top of bread; remove center, leaving 1-inch thick shell. Cut the bread that was removed into strips. Brush inside of loaf with margarine, also inside of top.
  2. Bake on a cookie sheet at 350 degrees F for 20 minutes. Place bread strips on cookie sheet during last 15 minutes of baking.
  3. Combine Velveeta cheese, shrimp, eggs, celery, mayonnaise and milk in saucepan. Stir over low heat until melted and hot.
  4. Spoon into hollowed bread loaf, sprinkle with dill weed.
  5. Serve hot with bread strips and veggies.