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

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
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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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/21/2018
This is a nice looking dish. It was good, but I added garlic powder, old bay, and a bit more cayenne pepper. Thank you for the clear instructions and recipe Chef John :) Read More
(29)

Most helpful critical review

Rating: 2 stars
02/10/2013
Kind of bland we followed the recipe to the "T" we added more cayenne but recipe missing flavor. Read More
(5)
59 Ratings
  • 5 star values: 37
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
10/21/2018
This is a nice looking dish. It was good, but I added garlic powder, old bay, and a bit more cayenne pepper. Thank you for the clear instructions and recipe Chef John :) Read More
(29)
Rating: 4 stars
02/02/2014
This recipe was a perfect foundation! Super easy to put together and tastes delish. I know some people had mentioned that it was a little bland. So, to overcome that, I added a little more garlic (3 cloves), and some spices (oregano and basil). I added 1/4 cup of parmsean cheese, only used 1 package of cream cheese, and added 1/2 cup of sautéed spinach. Also, I'm sure it would taste better with real lump crab meat, but I used imitation crab meat which was $3 instead of $15, it still tasted wonderful and gave it great crab flavor and texture. This dip was gone in 30 min, and even my pickiest guests thought it was amazing!! I will definitely make this again and again. Read More
(18)
Rating: 5 stars
02/19/2014
I have made this recipe for several group meetings and it has been loved! However since I live in rural Costa Rica I have had to substitute for some of the items! Had to use canned crab (drained) leave out the tarragon (not available here) and use local cheeses (mostly goat) since other cheeses are imported and cost 7 /- an ounce! I did add a few jalapeno peppers (finely chopped). I also made it with mushrooms instead of the crab (canned crab is 5 for a small tin) and it went over well! I highly recommend this recipe and know that it can be varied and still be great! Read More
(15)
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Rating: 4 stars
10/12/2013
The bread bowl sounds wonderful but I threw everything into a crock pot the night before. I put it on 3 hours before my guests arrived the next morning - stirred it up once it was hot. I threw down some crackers and while my family was chowing down someone suggested tortilla chips so I put those out as well! It was a big hit and super easy to do the night before so that I could focus on other aspects of my cook out! Read More
(12)
Rating: 4 stars
09/08/2013
We made it with some left over king crab (I know right!?). I loved the way all the flavors blended added about 2T of hot jalapeno juice to add just the right amount of kick. It is just a bit bland but hey you can always add spice much more difficult to take it out. Good stuff!! Read More
(6)
Rating: 5 stars
01/26/2014
I am not sure why people haven't rated this recipe? It was last year's Superbowl treat and we loved it. This year I have crab I caught out by the Farallon Islands just outside San Francisco bay compared to last years store bought container crab this years should be delicious!!! MMMmmm I can't wait to have this again even if my beloved Forty Niners didn't make the superbowl. Go Manning and Denver. No way I can root for Seattle sea peasants:) Thanks for the recipe Chef John you are "the" man Read More
(6)
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Rating: 2 stars
02/09/2013
Kind of bland we followed the recipe to the "T" we added more cayenne but recipe missing flavor. Read More
(5)
Rating: 4 stars
11/02/2014
This was a great base recipe thanks Chef John. I was looking for recipes for the holidays but didn't want to make as much so first I cut the ingredients by half for the trial. I also used 1 T parsely in place of the tarragon because I'm not a tarragon fan. I am lucky enough to live in the NW so I used Dungeness crab. I also added 1 1/2 tsp of Old Bay and 2 T parmesan cheese to the mix. I also used about 1/4 tsp of cayenne as I like spice. I used the marinated artichokes from Kirkland brand at Costco and drained and eyeballed 7 oz. I also used sharp cheddar in place of the white cheddar as both are strong flavors and added parmesan to the top to mix with the cheddar for browning. It was a fabulous flavor but a tiny bit runny so I may cut a bit of the sour cream or mayo next time and maybe add a bit more cream cheese. I also didn't bake or serve in a bread bowl. I cut up and lightly buttered french baguette and baked for 12 minutes at 400. All in all a really good recipe that will be a huge hit at the holidays. Read More
(5)
Rating: 5 stars
01/05/2014
I made this recipe for a New Years Eve party I attended. I followed this recipe exactly and found the recipe perfect. By midnight there was none left except the bread bowel which was going to be enjoyed the next day. I wish I could have found a gluten-free bread to make this in so I could have enjoyed the best part!!!Only thing I couldn't do was discard the top and inside of the bread...great for dipping/spreading...even if I couldn't. I was tempted to add more garlic, tarragon, or green onions...glad I didn't. Perfect blend!! Thanks you, Chef John, this recipe was perfect and appreciated by all! Read More
(5)
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