Baked Crab and Artichoke Dip
Description
This baked crab, spinach, and artichoke dip is made and served in an edible bread bowl!
Ingredients
•
2 (8 ounce) packages cream cheese, softened
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1 pound lump crabmeat, drained
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1 (14 ounce) can artichoke bottoms, drained and chopped
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6 ounces shredded white Cheddar cheese
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1/2 cup finely diced red bell pepper
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1/2 cup sour cream
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1/3 cup chopped green onions
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1/4 cup mayonnaise
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3 cloves garlic, minced
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1 lemon, zested and juiced
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2 teaspoons chopped fresh tarragon
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1 teaspoon Worcestershire sauce
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1 pinch cayenne pepper, or more to taste
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salt and freshly ground black pepper to taste
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1 round loaf sourdough bread
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2 tablespoons shredded white Cheddar cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
2
Stir together cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, sour cream, green onions, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl until well combined. Season with salt and black pepper.
3
Cut the top 1/3 off of sourdough loaf and discard. Remove bread filling and discard, leaving just crust. Place in the prepared baking dish.
4
Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.
5
Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes.