Cheese and Salsa Dip in Bread
(Shared recipe submitted by Sue.)
Makes enough dip to fill 1 round loaf of bread
Sue writes: "I got this great recipe from a friend of mine. I went to a 50th birthday party and someone brought four of these with them. Needless to say, they didn't last long. It's so easy and delicious you better make extras. Can be made with the reduced or fat free cream cheese and sour cream and does not change the texture or taste of it, just the fat content and no one will ever know."
- 1 round loaf crusty Italian bread, unsliced
- 1 package (8 ounces) cream cheese
- 1 container (8 ounces) sour cream
- 1 cup salsa
- 1 bag taco shredded cheese
Preheat oven to 400° F. Cut off the top of the bread and scoop out and reserve all the inner bread. Mix all the other ingredients together and pour into the hollowed bread. Double wrap in heavy duty aluminum foil and bake for 2 hours. Serve right from oven. Use the bread from the inside of the bread, crackers or nachos for dipping.
Note: You can make this ahead and freeze, but don't bake it until you are ready to use.
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