Description
This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 pound lump crabmeat, drained
- 1 (14 ounce) can artichoke bottoms, drained and chopped
- 6 ounces shredded white Cheddar cheese
- ½ cup finely diced red bell pepper
- ⅓ cup chopped green onions
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper, or more to taste
- salt and freshly ground black pepper to taste
- 1 round loaf sourdough bread
- 2 tablespoons shredded white Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
- Combine cream cheese
- crab meat
- artichoke bottoms
- 6 ounces Cheddar cheese
- red bell pepper
- green onions
- sour cream
- mayonnaise
- garlic
- lemon zest and juice
- tarragon
- Worcestershire sauce
- and cayenne pepper in a large bowl; season with salt and black pepper.
- Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard
- leaving just the crust. Place in the prepared baking dish.
- Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
- Bake in the preheated oven until dip is warmed and top is golden brown
- about 30 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 12