Crab Artichoke Dip In A Bread Bowl Recipe 445

CRAB AND ARTICHOKE DIP

Steps:

• Mix all ingredients together in a large bowl.
• Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
• Serve with pita wedges or French bread or crudites.

WARM CRAB ARTICHOKE DIP IN A BREAD BOWL

Steps:

• Preheat oven to 400F
• Cut the top off of the loaf of bread. Hollow out the bread, leaving 1/2 inch wall on all sides, to create the bowl. Tear or chop the bread you removed into chunks or cubes. Set bread bowl and cubes onto a large baking sheet and place in the oven for 10 minutes to toast. Remove from the oven and set aside.
• In a large bowl, stir together the cream cheese, mayo, and sour cream. Stir until smooth.
• Stir in the chopped artichokes, crab meat, peppers, onions, both sauces, garlic pepper, and salt and pepper to taste.
• Finally, stir in the parmesan, 1 cup mozzarella, and pepper jack.
• Spoon the mixture into the bread bowl and pat down with your spoon to pack. Sprinkle with the remaining 1/4 cup mozzarella.
• Bake for 15-20 minutes until the dip is fully heated through, melty, and bubbly.
• Serve with pita chips, bagel chips, and the toasted bread chunks from the inside of the bowl.
• Enjoy!

BAKED CRAB AND ARTICHOKE DIP

Steps:

• 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.

CRAB ARTICHOKE DIP IN A BREAD BOWL RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. Cut the top off the loaf of bread and hollow out leaving 1/2-inch wall on all sides. Cut hollowed out bread into cubes. Bake bread cubes and bowl for 10 minutes to toast. Remove and set aside. In large bowl, combine the cream cheese, mayo, and sour cream until smooth. Stir in artichoke hearts, lump crab meat, peppers, onions, both sauces, garlic powder, salt, and pepper. Stir in the 1/2 cup parmesan and the other cheeses. Spoon mixture into bread bowl and pat down. Sprinkle with remaining parmesan. Bake for 15 to 20 minutes until melted and slightly browned. Serve with bread cubes, pita chips, or crackers.

BAKED CRAB DIP

Steps:

• In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

THREE-CHEESE CRAB & ARTICHOKE DIP

Steps:

• Preheat oven to 375°. In a large bowl, mix the first 7 ingredients. Stir in artichokes, 1-1/2 cups Jack cheese, 1-1/2 cups cheddar cheese, crab and 3/4 cup green onions. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheeses., Bake, uncovered, until edges are golden brown, 20-25 minutes. Sprinkle with remaining green onions. Serve warm with vegetables and toasted baguette slices.

ARTICHOKE CRAB DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
• Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

OH SO GOOD HOT AND CREAMY LOW FAT CRAB AND ARTICHOKE DIET DIP

Steps:

• Preheat oven to 350' degrees F.
• Coat baking tray with cooking spray.
• Cut top from bread, set top aside.
• Carefully cut out inside loaf in one piece leaving a 1" shell.
• Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.
• Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.
• Stir in crab, artichokes and onion.
• Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.
• Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.
• Serve with toasted bread cubes and choice of crackers.

HOT ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
• Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

CLASSIC CRAB AND ARTICHOKE DIP

Steps:

• Heat oven to 400°.
• Pick over crab meat, removing shells; set aside.
• Melt butter in a large skillet over medium-low heat; add onion, cook until golden, 3 minutes.
• Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely, fold in artichoke hearts and crab meat.
• Pour mixture into a shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish.
• Sprinkle cheese evenly over the top and bake until bubbling and golden, 30 minutes.
• Serve with crackers.