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Baked Salsa-Sour Cream Cheese Dip

photo by:kraft
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!
15 min
1 hr 15 min
16 servings, 2 Tbsp. each

What You Need

  round Italian bread loaf (16 oz.)
pkg.  (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
cup  BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
cup  TACO BELL® Thick & Chunky Salsa
cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Make It

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.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead
This delicious dip can be prepared ahead of time. Refrigerate up to 24 hours before spooning into bread shell and baking as directed.
Special Extra
Add 1 Tbsp. chopped fresh cilantro to dip along with the shredded cheese. Spoon into bread shell, then bake as directed.
Serving Suggestion
Serve with assorted cut-up fresh vegetables along with the bread cubes.
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