Enjoy this deliciously different dip at your next get-together. It's served in a hollowed-out sourdough loaf for an especially pretty presentation. Toasted bread pieces make the perfect dippers.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 round sourdough bread loaf (1-1/2 lb./675 g)
1 cup Philadelphia Jalapeño Cream Cheese Product
1/2 cup Miracle Whip Original Spread
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1 cup frozen corn, thawed
1/4 cup chopped fresh parsley
1 clove garlic, crushed
1 tsp. curry powder
1/2 tsp. crushed red pepper
Add To Shopping List
How do I make it ?
Heat oven to 350ºF.
Cut 1-inch-thick slice off top of bread loaf. Remove centre of loaf, leaving 1-inch-thick shell.
Place bread loaf on rimmed baking sheet. Cut removed bread (including top of loaf) into 32 pieces; spread around loaf on baking sheet. Bake 10 min. Cool slightly.
Meanwhile, mix cream cheese product and Miracle Whip in medium bowl until blended. Add remaining ingredients; mix well.
Spoon cream cheese mixture into bread loaf; wrap in foil.
Bake 20 min. or until heated through. Serve with toasted bread pieces.
Kraft Kitchen Tips!
Stir 1 cup chopped blanched fresh broccoli into cream cheese mixture before spooning into bread shell and baking as directed.
Substitute fresh cilantro for the parsley.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 320 mg
Carbohydrate 15 g
Fibre 1 g
Sugars 2 g
Protein 5 g
16 servings, 2 Tbsp. (30 mL) dip and 2 bread pieces (20 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.