Baked Salsa-Sour Cream Cheese Dip

• 1 round Italian bread loaf (16 oz.)
• 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
• 1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1. Heat oven to 350F.
2. Cut 1/4-inch-thick slice from top of bread loaf; set aside.
3. Remove center of loaf, leaving 3/4-inch-thick shell.
4. Cut removed bread into bite-size pieces.
5. Mix cream cheese, sour cream and salsa until blended; stir in shredded cheese.
6. Spoon into bread shell; cover with top of loaf.
7. Wrap in foil.
8. Bake 1 hour or until dip is heated through.
9. Serve with bread cubes.

bread, philadelphia fat free, s, taco, milk

Taken from www.kraftrecipes.com/recipes/baked-salsa-sour-cream-cheese-dip-156570.aspx (may not work)