- 2 8-oz packages cream cheese softened
- 1 cup mayo
- 2 teaspoon dried dill
- 2 teaspoons garlic powder
- 1 teaspoon Lawry's seasoned salt
- 2 1/2 cups shredded Italian cheese
- Mix all ingredients (can make and store in a sealed container in the fridge 2 days ahead). Hollow out a sourdough round and fill with the blended cheese mix. Cover with foil and bake for 1 1/2 hours at 350 degrees ( I usually leave it in less but needs it to be warmed through).