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crabs
Caitlin Houston

Crab Artichoke Dip in a Bread Bowl

Hot Crab Artichoke Dip in a Bread Bowl
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Course: Appetizer
Ingredients Method

Ingredients
  

  • 3/4 cup fat free sour cream
  • 2 tbsp fat free mayonnaise
  • 8 oz 1/3 less fat cream cheese
  • 2 green onions (scallions) sliced
  • 2 tsp garlic salt
  • 2 tsp Worcestershire sauce
  • 2 cans crabmeat (canned) drained
  • 1 can quartered artichokes drained
  • 2 tbsp Old Bay Seasoning
  • 1 lemon
  • 1 bag Italian blend shredded cheese
  • 1 Bread Bowl hollowed out, reserve bread inside for dipping

Method
 

  1. 1. Open the crab cans and drain the meat of the juice. Put the crab in a large mixing bowl. Squeeze 1/2 of the lemon's juice over the crab. Add salt and pepper.
  2. 2. Mix in cream cheese (room temp), sour cream, mayo, sliced green onions, artichokes, Old Bay, dried parsley, Worcestershire sauce, garlic salt, 1/2 bag of the Italian cheese.
  3. 3. Taste test for salt/pepper. Add appropriately.
  4. 4. Bake the dip at 400 F for 20 minutes.
  5. 5. Remove the hot dip from the oven and carefully scoop it into the hollowed out bread bowl set on a cookie sheet. Covered the dip in the rest of the shredded cheese and bake it for 10 minutes until the cheese is bubbly.