Charlene's Recipe

Chili cheese bean dip

Category: potluck

Serves 10

19 oz can of romano beans, rinsed and drained
1 cup salsa
3/4 cup diced pasteurized cheese loaf (such as Velveeta)
4 oz block of cream cheese, softened and cut up
1/4 cup diced green pepper
1/4 cup sliced green onion
2 tsp chili powder
1 garlic clove, minced (or 1/4 tsp powder) optional
1/4 tsp diced crushed chilies
1 sourdough bread loaf (about 8 inch in diameter)
2 tsp chopped fresh cilantro or parsley (optional)

Coarsely mash means with fork in large bowl.
Add next 8 ingredients. Stir well.
Cut 1/2 to 3/4 inch from top of bread loaf. Set aside top. Remove bread from inside of loaf, leaving about 3/4 inch thick shell. Set aside removed bread. Spoon cheese mixture into hollowed loaf. Replace top. Wrap loaf with foil. Bake in 300 F oven for about 2 hours or until heated through and cheese is melted. Remove top of loaf. Bread up and use for dipping.
Sprinkle cilantro over cheese mixture. Cut reserved bread into bite size pieces for dipping. Arrange around loaf.