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!
What You Need
Original recipe yields 16 servings
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
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Let's 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.
This delicious dip can be prepared ahead of time. Refrigerate up to 24 hours before spooning into bread shell and baking as directed.
Add 1 Tbsp. chopped fresh cilantro to dip along with the shredded cheese. Spoon into bread shell, then bake as directed.
Serve with assorted cut-up fresh vegetables along with the bread cubes.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.