Preparation:
To make dip: In a food processor with the metal blade, process garlic until minced. Add Jack cheese and pulse until finely chopped. Add cream cheese, lima beans, and 1 cup salsa and process until blended, scraping sides until smooth.
To prepare bread: Cut a slice off top of bread. Scoop out bread leaving a 1/2-inch shell. Cut scooped out bread into 1-inch cubes.
To bake: Preheat oven to 425 degrees. Fill bread bowl with dip. Replace with bread lid. Wrap in foil. Place on large baking sheet and bake for 30 minutes. Pull back foil and bake uncovered for 10 more minutes. Add bread cubes to baking sheet and bake for 15 minutes or until toasted.
To serve: Spoon remaining 1/2 cup salsa over dip. Place bread bowl with dip on platter. Arrange bread cubes and pepper wedges around it.
Prep Time: Dip - 10 minutes; Bread Bowl - 10 minutes Cook Time: 40 minutes Makes: 10 servings Prep Notes: The dip, bread bowl and bread cubes may be refrigerated separately overnight. Bring to room temperature and fill before baking. |
