In a bowl, mix all ingredients except bread. Chill 6 hours before serving. May be refrigerated for 1 week. Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping. Yield: 5 cups From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 6|
|Calories from Fat: 338 (76%)|
|Amt Per Serving||% DV|
|Total Fat 37.6g||50 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 50.3mg||15 %|
|Sodium 607.1mg||21 %|
|Potassium 159mg||4 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 25.5g|
|Protein 2.4g||3 %|
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Calories per serving: 443
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