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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 1 (16 oz.) loaf white peasant or pumpernickel bread
- 1 (8 oz.) cream cheese, softened
- 1/2 c. sour cream
- 1/4 c. prepared hot salsa
- 1 1/2 c. (6 oz.) shredded Cheddar cheese
- sliced fresh vegetables
Method
- Preheat the oven to 400°.
- Cut a 1/4-inch slice from top of bread. Set aside.
- Remove center from bread, leaving a 1/2-inch thick shell. Cut center in 1-inch cubes. Bake until toasted, about 5 minutes.
- With an electric mixer, beat the cream cheese, sour cream and salsa until smooth.
- Stir in Cheddar cheese. Spoon into bread shell.
- Place reserved slice on top.
- Wrap into foil. Bake until hot, about 1 1/2 hours.
- Serve with sliced vegetables and toasted bread cubes. Dip can be baked and served in a 1-quart baking pan for 30 minutes.
- Makes about 2 cups.
