Halloween Coffin Dip

Heat a large skillet over medium heat. Add 3 tablespoons of the oil along with the onion and garlic. Cook, stirring, for about 10 minutes or until the onions are soft. Do not let the onions and garlic turn brown.

Remove the onion and garlic to a food processor fitted with a metal blade. Add the roasted peppers, thyme, hot sauce, salt, and pepper. Puree until smooth.

Add the cream cheese and process until completely blended.

The dip can be made ahead of time and refrigerated until ready to use (for up to 3 days).

Preheat oven to 450 degrees F.

Slice the top 1/3 of the loaf of bread almost all the way off, keeping the long side attached to form a coffin lid. Gently fold back the "lid", making sure it stays attached.

Scoop out the bread leaving a 1/2-inch shell. Cut the removed bread into cubes for dipping.

Brush the inside of the bread shell with the remaining oil. Carefully place the bread cut side down (making sure the lid does not break off) on a baking sheet and bake for 10 minutes or until light golden brown.

Remove from the oven and let cool.

Spoon the dip into the bread shell and place on a platter. Surround the "coffin" with the bread cubes and fresh cut vegetables for dipping.