Baked nacho dip


1 round loaf bread (8 inch/20 cm)
8 oz (250 g) cream cheese, softened
1 cup (250 mL) light sour cream
1 1/2 cups (375 mL) shredded cheddar cheese
1 cup (250 mL) medium salsa
2 tbsp (25 mL) sliced green onion
1/8 tsp (0.5 mL) hot pepper sauce

Slice 1 inch (2.5 cm) off top of bread; set top aside. Hollow out bread, leaving a 1 inch (2.5 cm) thick shell. Tear or cut
bread insides into bite-size pieces; reserve for dipping. Using medium speed of an electric mixer, beat together cream
cheese and sour cream until smooth. Stir in cheddar cheese, salsa, green onion and hot pepper sauce. Spoon cheese
mixture into bread shell. Replace top of loaf. Wrap loaf in foil. Bake at 350ºF (180ºC) for 1 1/4 - 1 1/2 hours or until
heated through. Unwrap loaf and place on a serving dish. Serve with tortilla chips and reserved bread pieces.

Serves 8 - 10.