Baked Southwest Dip

• 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

1. Preheat the oven to 400u0b0.
2. Cut a 1/4-inch slice from top of bread. Set aside.
3. Remove center from bread, leaving a 1/2-inch thick shell. Cut center in 1-inch cubes. Bake until toasted, about 5 minutes.
4. With an electric mixer, beat the cream cheese, sour cream and salsa until smooth.
5. Stir in Cheddar cheese. Spoon into bread shell.
6. Place reserved slice on top.
7. Wrap into foil. Bake until hot, about 1 1/2 hours.
8. Serve with sliced vegetables and toasted bread cubes. Dip can be baked and served in a 1-quart baking pan for 30 minutes.
9. Makes about 2 cups.

bread, cream cheese, sour cream, cheddar cheese, fresh vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=422033 (may not work)