Cooking On A Budget: Bread Bowl Baked Crab and Artichoke Dip

Tuesday, June 25, 2013

Bread Bowl Baked Crab and Artichoke Dip


I found a recipe that has not seen the light of day in ages - it's so 70's. The birth of the bread bowl to serve a variety of hot and cold dips. Hope that you can stretch your budget and make this someday. It is definitely one of those "special occasion" recipes.  Making this for a fall or winter holiday gathering is always a big hit.

 Baked Crab and Artichoke Dip:
  • 1 lb. lump crab meat - be sure to remove any cartilage.
  • 2 -  8 oz. bars cream cheese - softened
  • 2 cans artichoke hearts, drained and chopped
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 small red bell pepper finely minced
  • 8 oz. sharp cheddar cheese - shredded
  • 3 tsp. lemon juice
  • 1 1/2 tsp. Worcestershire sauce
  • salt and black pepper to taste
  • Cooking spray 
  • 1 loaf of round pumpernickel or sour dough bread
  1. In a bowl, combine the softened cream cheese, mayonnaise and sour cream, lemon juice and Worcestershire sauce. Mix well by hand or use an electric mixer.
  2. Add in the finely minced red bell pepper and 1/2 shredded sharp cheddar cheese - blend together by spoon. Add black pepper and salt to taste.
  3. Last, carefully fold in the lump crab meat.
  4. Slice the top off of the bread and scoop out as much of the inside as possible without breaking the outer crust. Fill to the brim with the mixture. If you have extra, put in a ramekin and bake along the side.
  5. Sprinkle the other 1/2 of the cheese on top.
  6. Line a casserole dish large enough to hold the bread with some aluminum foil.
  7. Transfer the bread to the baking dish. 
  8. Bake in a 350° oven until the mixture is bubbling and the top is a nice golden brown.
With care take the bread bowl out of the dish and place on a platter and surround with some favorite crackers or other sliced bread or raw vegetables. When the dip is gone, encourage your guests to cut the bread into chunks to finish it off.
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