Warm Crab And Artichoke Dip In A Bread Bowl From Standards Of Excellences Chef Rachelle Boucher Recipes

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.

WARM CRAB AND ARTICHOKE DIP IN A BREAD BOWL FROM STANDARDS OF EXCELLENCE'S CHEF RACHELLE BOUCHER

Steps:

• 1. Preheat oven to 400°F bake or 375°F convection. 2. To make the toasted bread bowl, cut off the top inch of the loaf and scoop out the bread inside leaving a ½" thick crust. Cut the bread you removed from the inside into bread cubes for dipping. Place bread bowl with the bread lid and bread cubes beside it on a parchment lined baking sheet and toast for 10 minutes. Remove and set aside. 3. To make the crab dip, melt butter and oil in a large sauté pan on medium high heat, add leeks and sauté for about 3 minutes. Add shallots and sauté for 2 more minutes. Stir in Old Bay seasoning. Add half-and-half and heat gently to a simmer. Reduce heat and whisk in cream cheese, a few pieces at a time. Remove from heat and slowly stir in grated cheddar cheese. Add mustard, Tabasco, Worcestershire, lemon juice and salt. Blend well. Add artichoke hearts, crab meat, parsley and black pepper to taste. Stir, taste and adjust seasonings. To serve; with the toasted bread bowl on the sheet pan, pour crab dip into the bowl and heat at 400°F for just 10 minutes until heated through. Garnish with additional chopped parsley and surround with any combination of celery or carrot sticks, cooked artichoke petals, pita chips, sliced bread and toasted bread cubes. When the bread bowl is almost empty, cut it into two bite pieces for a final treat! * for a vegetarian version, substitute crab for one pound of cooked, drained, finely chopped spinach.

HOT ARTICHOKE-CRAB DIP

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well.
• Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.
• Bake 10 to 12 minutes, until dip is hot and cheese is golden.
• Serve dip with pita wedges and vegetables on the side (or crackers!).
• In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

HOT CRAB & ARTICHOKE DIP

Steps:

• In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese., Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread.

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.

CRAB AND ARTICHOKE DIP RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Combine everything in a bowl until well blended. Pour mixture into casserole dish and spread out so it's even. Sprinkle remaining Parmesan in a thin layer on top. If you like cheese, add more :) Bake uncovered on middle oven rack in center of oven for 25 to 30 minutes or until hot. Then broil for about 3-5 minutes to form a nice brown crust on top.

WARM CRAB DIP

Steps:

• In a large heavy saucepan, heat the cream cheese, mayonnaise, lemon juice, Worcestershire sauce and sherry if desired over low heat, stirring often. Stir in crab and onion; heat through. Serve warm with crackers.