The Ultimate Vampire Resource and Directory

Ingredients:
1/4 cup olive oil
1 cup chopped onion
1 clove garlic, crushed
1 (12-oz) jar pimientos, drained
1 teaspoon each chopped fresh thyme and hot-red-pepper sauce
1/4 teaspoon each salt and pepper
1 (3-oz) pkg cream cheese, in pieces
1 (5.5-oz) log goat cheese, in pieces
1 (1-lb) unsliced loaf bread
Curly lettuce leaves
Assorted fresh-cut veggies


Directions:
1. In large nonstick skillet, heat 3 Tbsp oil. Add onion and garlic; cook 10 minutes, until very tender.

2. In processor, puree onion mixture, pimientos, thyme, hot sauce, salt and pepper. Add cheeses; blend (can be made up to 3 days ahead; refrigerate).

3. To serve, preheat oven to 450degrees F. With serrated knife, horizontally slice through top third of bread loaf, keeping top attached on a long side, to form coffin lid. Fold back top. Leaving a 1/2-in.-thick edge, scoop bread out from bottom. Brush cut sides with remaining 1 Tbsp oil. Invert bread, cut side down, on baking sheet, being careful not to break coffin lid. Bake 10 minutes, until browned. Cool Completely.

4. Fill bottom of loaf with dip. Place on platter. Decorate with lettuce and surround coffin loaf with fresh-cut veggies for dipping.