BAKED SALSA-SOUR CREAM CHEESE DIP

Baked Salsa-Sour Cream Cheese Dip image

Baked until melty and delicious in a hollowed-out loaf of Italian bread, this Baked Salsa-Sour Cream Cheese Dip knows how to make a great first impression!

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

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Ingredients

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

Steps:

Heat oven to 350°F.
Cut 1/4-inch-thick slice from top of bread loaf; set aside. Remove center of loaf, leaving 3/4-inch-thick shell. Cut removed bread into bite-size pieces.
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.
Bake 1 hour or until dip is heated through. Serve with bread cubes.

Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g