Rip 'N Dip Ranch Bread Bowl

Ingredients:
1 loaf hearty round bread, unsliced
1 pkg. (8 oz.) cream cheese, softened
1 c. ranch dressing
1 c. shredded Mozzarella or pizza blend cheese
1/2 c. chopped orange bell pepper
1 can (2.25 oz.) sliced black olives, drained
1/4 c. chopped fresh basil
Assorted fresh vegetables


Directions:
Preheat oven to 375 degrees.  Hollow loaf, leaving bottom 1-inch thick.  Cut 1 inch cubes from the hollowed out inside bread; set aside.  Place loaf on a baking sheet.  Bake 8-10 minutes or until lightly toasted.  Remove from oven.  Cool on a wire rack until ready to use.  Combine the cream cheese, ranch and cheese in a medium bowl.  Heat in microwave on high for 1 minute, stirring halfway through.  Remove and stir until cheese is completely melted.  Mix in pepper, olives and basil.  Heat 1 minute or until heated through.  Place dip in toasted bread.  Serve with reserved bread cubes and fresh vegetables for dipping.