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.



  • 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*


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Spoon cheese mixture into bread shell. Replace top of loaf. Wrap loaf in foil.
  5. Bake at 350°F until heated through, about 1 1/4 - 1 1/2 hours.
  6. 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