Super Bread Bowl With Creamy Salsa Dip
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  round bread loaf
 16             Ounces  lima beans -- rinsed and drained
  1 1/2            cup  mild or southwestern or garlic lover's salsa
  8             Ounces  regular or light cream cheese
  4             ounces  regular or low-fat monterey jack cheese -- cut into cubes
  2             cloves  garlic -- peeled
  2                     bell peppers -- red, yellow or
                        green -- cut into wedges for dipping
 

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.

 

Nutritional Information:

675 Calories (kcal); 2g Total Fat; (2% calories from fat); 41g Protein; 130g Carbohydrate; 0mg Cholesterol; 38mg Sodium