Baked Southwest Dip
Baked Southwest Dip is an moderately easy dinner. Made with 1 (16 oz.) loaf white peasant or pumpernickel bread, 1 (8 oz.) cream cheese, softened, 1/2 c. sour cream, 1/4 c. prepared hot salsa and 1 1/2 c. (6 oz.) shredded cheddar cheese, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Preheat the oven to 400Β°.
Cut a 1/4-inch slice from top of bread. Set aside.
Remove center from bread, leaving a 1/2-inch thick shell. Cut center in 1-inch cubes. Bake until toasted, about 5 minutes.
With an electric mixer, beat the cream cheese, sour cream and salsa until smooth.
Stir in Cheddar cheese. Spoon into bread shell.
Place reserved slice on top.
Wrap into foil. Bake until hot, about 1 1/2 hours.
Serve with sliced vegetables and toasted bread cubes. Dip can be baked and served in a 1-quart baking pan for 30 minutes.
Makes about 2 cups.
π· Perfect Pairings
Complete your meal with these
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