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BAKED NACHO DIP
Show up at a potluck with this baked nacho dip and you’ll be the hero of the evening! Baked in a hollowed-out bread loaf, this cheesy Mexican-inspired dip goes great with tortilla chips once the bread is eaten up.
Yield: Serves 8.
July 02, 2019
BAKED NACHO DIP
Ingredients
- 1 round loaf bread (8 inch)
- 8 oz cream cheese, softened
- 1 cup light sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup medium salsa
- 2 tbsp sliced green onion
- 1/8 tsp hot pepper sauce
- Tortilla chips*
Directions
- Preheat oven to 350°F.
- Meanwhile, slice 1 inch off top of bread; set top aside. Hollow out bread, leaving a 1 inch 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 350°F until heated through, about 1 1/4 - 1 1/2 hours.
- Unwrap loaf and place on a serving dish. Serve with tortilla chips and reserved bread pieces.
Nutritional analysis per serving:
385 calories, 22 g fat, 13.3 g protein, 34 g carbohydrate, 2.2 g fibre, 827 mg sodium