Baked Southwestern Dip
Appetizers
Dip
Ingredients
1 loaf round pumpernickel bread, unsliced
1 package (8 oz) cream cheese
1/2 cup sour cream
1/4 cup prepared hot salsa
1 1/2 cups (6 oz) shredded cheddar cheese
Sliced fresh vegetables
Instructions
Preheat 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 cream cheese, sour cream and salsa until smooth. Stir in cheddar cheese; spoon into bread shell. Place reserved slice on top; wrap in foil. Bake until hot, about 1 1/2 hours. Serve with sliced fresh vegetables and toasted bread cubes.
Notes
Associated Recipes
Yield
about 2 cups