Mix honey and instant yeast in warm water and stir. Let sit for 5 minutes. Add eggs and stir. Add Ketonia bread mix and butter. Mix in a stand mixer with a paddle attachment on medium speed for 2-3 minutes. You can also knead by hand for 10-15 minutes or until smooth. Shape into a smooth ball and let sit, covered, for a minimum of 30 minutes. Meanwhile, prepare your dip.

Shred 2 cups of your block of colby jack cheese. Strain your can of rotel and press out all the liquid, you wont need it. In a large bowl combine sour cream and taco seasoning, mix well. Add in your strained rotel and shredded cheese. Mix until combined. Cover your bowl of dip with Saran wrap and refridgerate until ready to serve.

Preheat your oven to 400*

Once your dough is finshed rising, flatten out the dough and re-roll it into a smooth ball. Let sit covered for 10 minutes. Using kitchen shears, cut an X in the middle of the dough. Use your fingers to stretch the hole wider. Place on a baking sheet lined with parchment paper. Wrap the outside of a pyrex bowl, big enough to hold all the dip, in amunimum foil. Spray the aluminum with oil so it can be removed from the bread. Place the wrapped bowl in the center of your dough ring and press down. Cover and let rest for 30 minutes.

Bake the dough ring and empty bowl in preheated oven for 20-25 minutes. Once the bread has reached an internal temperature of 200*, remove from the oven and let cool slightly. Carefully remove the pyrex bowl from the center of the bread. You can either let this bowl cool and use it for your dip or replace it with another bowl that fits in the center of the bread. Fill your bowl with the boat dip and enjoy!