Zesty Corn Dip

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons sour cream
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 to 1 teaspoon ground cumin
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (11 ounces) white corn, drained
• 1 can (10 ounces) diced tomatoes and green chilies, drained
• 1 cup shredded cheddar cheese
• 1 round loaf (1 pound) Italian bread
• 1 teaspoon minced fresh cilantro

1. In a large bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese.
2. Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly.
3. Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes.

cream cheese, sour cream, cayenne pepper, ground cumin, whole kernel corn, white corn, tomatoes, cheddar cheese, italian bread, fresh cilantro

Taken from www.tasteofhome.com/recipes/zesty-corn-dip/ (may not work)