"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Baked Southwestern Dip Recipe

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This recipe for Baked Southwestern Dip, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Loaf Round Bread
1 8 oz. pkg. Cream Cheese
1/2 c. Sour Cream
1/4 c. Hot Salsa
1 1/2 c. (6 oz.) Cheddar Cheese, shredded
Sliced Fresh Veggies

Directions:
Directions:
Cut a 1/4-inch slice from the top of bread. Leaving a 1/2-inch thick shell, remove center of bread and cut into 1-inch cubes. Bake cubes until toasted - about 5 minutes.

With mixer, beat cream cheese, sour cream and salsa until smooth. Stir in cheddar cheese and spoon into bread shell. Place reserved slice of bread on top of round and cover with foil. Bake at 400 until hot (about 1 1/2 hr.). Serve with fresh veggies and toasted bread cubes.

Personal Notes:
Personal Notes:
This really does take 1 1/2 hour of baking to get hot throughout.

 

 

 

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