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Beef 'n' Cheese Dip

1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1/2 cup fat-free sour cream
2 packages (2-1/2 ounces each) thinly sliced dried beef
1/2 cup chopped green onions
1/2 cup mild pepper rings, drained and chopped
2 teaspoons Worcestershire sauce
1 loaf (1 pound) unsliced round rye bread
Assorted raw vegetables

In a mixing bowl, combine the cream cheese, cheddar cheese and sour
cream. Stir in beef, onions, peppers and Worcestershire sauce. Cut
the top fourth off the loaf of bread; carefully hollow out bottom,

Printed from tasteofhome.com Jul 24, 2008

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Beef 'n' Cheese Dip cont.

leaving a 1-in. shell. Cube removed bread and top of loaf; set aside.
Fill bread shell with beef mixture. Wrap in foil; place on baking
sheet. Bake at 350° for 60-70 minutes or until heated through.
Serve with vegetables and reserved bread cubes. *Editor's
Note: Mild pepper rings come in jars and can be found in the
pickle and olive aisle of most grocery stores.

Yield: 3 cups.