Very attractive dish, and easy to clean up. Healthy and veggie-filled. From Ella Homel: Chicago, Illinois. Recipe published in Simple & Delicious March/April 2009. Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread shell, bake, uncovered, in a greased small baking dish until heated through.
4 cups (16 servings)
• In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes.
• Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes.