This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!
Original recipe makes 12 servings
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
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
1/2 cup sour cream
1/4 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
-
PREP
30 mins
-
COOK
30 mins
-
READY IN
1 hr
Directions
- 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.
Nutrition
Calories: 414 kcal
Carbohydrates: 27.5 g
Cholesterol: 92 mg
Fat: 25 g
Fiber: 2.3 g
Protein: 20.9 g
Sodium: 754 mg