Rating: 4.5 stars
60 Ratings
  • 5 star values: 38
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Recipe Summary

cook:
30 mins
total:
1 hr
prep:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.

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  • 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the bread loaf. The actual amount consumed will vary.

Nutrition Facts

415 calories; protein 20.9g; carbohydrates 27.5g; fat 25g; cholesterol 92.1mg; sodium 754.4mg. Full Nutrition
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