1 loaf pumpernickel bread, unsliced, round
1 pkg. fat free cream cheese, softened
1/2 c. fat free sour cream
1 tsp. cornstarch
1/4 c. hot salsa
1 1/2 c. fat free
Swiss Cheddar cheese
Fresh veggies, sliced thin for dipping

1. Preheat oven to 350 degrees. Cut a 1/4 inch slice from top of bread. Set aside.

2. Remove center from bread leaving 1/2 inch thick shell. (Cut center into 1 inch cubes. Bake until toasted.)

3. With electric mixer, beat cream cheese, sour cream, cornstarch and salsa until smooth. Stir in Cheddar cheese.

4. Spoon into bread shell. Place top of bread back on. Wrap with foil.

5. Bake until hot, about 1 1/2 hours.

6. Serve with bread cubes and veggie slices.