1 loaf white peasant or pumpernickel unsliced bread
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/4 c. prepared salsa (hot, med., or mild)
1 1/2 c. (6 oz.) shredded Cheddar cheese
Sliced fresh vegetables

Preheat oven to 400 degrees. Cut 1/4 inch slice from top of bread. Set aside. Remove center from bread, leaving a 1/2 inch thick shell. Cut center in 1 inch cubes. Bake until toasted, about 5 minutes. With electric mixer, beat cream cheese, sour cream, and salsa until smooth. Stir in Cheddar; spoon into bread shell. Place reserved slice on top. Wrap in foil. Bake until hot. About 1 1/2 hours. Serve with sliced fresh vegetables and toasted bread cubes. Yields: About 1 cups.

Note: The dip can also be baked and served in shallow 1 quart baking pan. Bake, covered, reducing baking time to about 30 minutes.