Baked Salsa-Sour Cream Cheese Dip

Ingredients

• 16 oz round bread loaf italian
• 0.5 cup knudsen cream fat free sour
• 8 oz philadelphia cream cheese fat free softened
• 0.5 cup taco bellâ® & chunky salsa thick
• 1 cup milk sharp cheddar cheese shredded 2% kraft

Equipment

• oven
• aluminum foil

Directions

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. Spoon into bread shell; cover with top of loaf. Wrap in foil.
6. Bake 1 hour or until dip is heated through.
7. Serve with bread cubes.