Crab Artichoke Dip In A Bread Bowl Recipe 445 Food

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.

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!

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.

STEAMED ARTICHOKE CRAB DIP

Steps:

• Preheat oven to 400 degrees F.
• Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with Croutons and garnish with parsley sprigs and Parmesan.
• Trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper. Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave). When done allow to sit in the bag for 1 minute then remove and roughly chop. Set aside to cool.
• Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy.

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.

CRAB DIP IN A BREAD BOWL

Steps:

• Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread; set aside. , In a small bowl, combine the sour cream, crab, water chestnuts and salad dressing mix., Fill bread shell with crab dip. Serve with vegetables and reserved bread cubes.

ARTICHOKE AND CRAB DIP

Steps:

• Preheat the oven to 350 degrees F.
• Drain the artichokes, then chop them.
• Mix with the other ingredients, transfer to an ovenproof dish.
• Bake for 15-20 minutes, until hot and bubbly.

CRAB ARTICHOKE DIP

Steps:

• Directions:.
• Preheat oven to 350*.
• Melt butter. Stir in onion, garlic and parsley.
• Cook till onion is tender.
• Add cream cheese and keep on low heat until creamy.
• Add other ingredients, except crab, and mix well.
• Pour into large oven proof serving dish and fold in crab meat.
• Bake until bubbly and hot.

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.