* 16 Servings
* Prep: 10 min. Bake: 30 min.

Ingredients

* 1 package (8 ounces) cream cheese, softened
* 2 tablespoons sour cream
* 1/2 to 1 teaspoon cayenne pepper
* 1/2 to 1 teaspoon ground cumin
* 1 can (15-1/4 ounces) whole kernel corn, drained
* 1 can (11 ounces) white corn, drained
* 1 can (10 ounces) diced tomatoes and green chilies, drained
* 1 cup (4 ounces) shredded cheddar cheese
* 1 round loaf (1 pound) Italian bread
* 1 teaspoon minced fresh cilantro

Directions

* In a large bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese.
* Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
* Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes. Yield: 4 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 193 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 449 mg sodium, 22 g carbohydrate, 2 g fiber, 6 g protein.

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