Super Bread Bowl With Creamy Salsa Dip

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Serving Size : 4 - 6 servings.
Category : Dips


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



Ready, set, cook!



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