Baked Southwestern Dip

by Carla Tuhacek

1 loaf (16 oz.) white peasant or pumpernickel bread (unsliced)
1 package (8 oz.) cream cheese, softened
1/2 c. dairy sour cream
1/4 c. prepared hot salsa
1 1/2 c. (6 oz. shredded cheddar cheese) sliced fresh vegetables

Preheat oven to 4000. Cut a 1/4 in. slice from to of bread; set aside. Remove center from bread leaving a 1/2 in. thick shell. Cut center in 1 in. cubes. Bake until toasted, about 5 min. 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.

Note: the dip can also be baked and served in a shallow 1 qt. baking pan. Bake, covered, reducing baking time to about 30 min.