Preparation:
In a medium-sized bowl, mix all the ingredients together except the breads.
Cover and refrigerate for at least 1 hour. Using a serrated knife, cut a hole in the top of one of the breads.
Hollow out the bread, leaving 1 inch of bread around the sides, creating a bowl.
Pour the dip mixture into the hollowed-out bread shell.
Cut the second bread and the top and insides of the first one into 1-inch chunks and use for dipping.
Yield: 3 1/2 cups |