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In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1 - 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately. Yield: 10 to 15 servings. Source: Taste of Home Magazine: June/July 1995.
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 1|
|Calories from Fat: 626 (83%)|
|Amt Per Serving||% DV|
|Total Fat 69.5g||93 %|
|Saturated Fat 40g||200 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 179.4mg||55 %|
|Sodium 552mg||19 %|
|Potassium 2119.6mg||56 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 18.6g|
|Protein 16.1g||23 %|
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Calories per serving: 758
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