Ingredients
1. 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
2. 1/4 cup mayonnaise
3. 1 medium tomato, peeled and chopped
4. 8 bacon strips, cooked and crumbled
5. 1/4 teaspoon dried basil
6. 1/4 teaspoon pepper
7. 1 round loaf (1/2 pound) unsliced sourdough bread
8. Assorted crackers

Directions

1. In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the tomato, bacon, basil and pepper. Cover and refrigerate for 1 hour.
2. Cut a 1-1/2-in. thick slice off the top of bread; set aside. Carefully hollow out loaf, leaving a 1/2-in. shell. Cut removed bread into cubes. Fill bread shell with dip. Serve with bread cubes and crackers. Yield: 2 cups.