Easy Sourdough Bread Crab Dip Food

CRAB DIP

Steps:

• Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
• Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
• Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
• Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
• Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

WARM SKILLET CRAB DIP IN A SOURDOUGH BREAD BOWL

Steps:

• Preheat oven to 425F.
• In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sour cream, mayonnaise, lemon juice, horseradish, Worcestershire, dry mustard and Old Bay seasoning and some salt and pepper, until well combined. Add the shredded cheese, green onion and crab, mixing on low (or with a spoon), just until combined. Set aside or spoon into a bowl, cover and refrigerate if making ahead.
• With a serrated knife, cut a round out of the top of your Sourdough bread round, leaving 1 - 1/2 inches around the outside of the round and about 1 1/2 inches deep. Gently pull the slice out of the top of the bread and set aside. Cut slices around the outside of the bread round, slicing down in about 1 inch intervals, slicing about 2/3 of the way down the side. Place bread round into your skillet. *Cut the round that you removed from the top into cubes and toast or serve plain with your finished bowl.
• Spoon your dip into the hollowed out center (it may sit above the top of the bread at this point but that's ok). Once filled, gently pull the slices around the outside outwards a bit. This will allow them to toast, but will also make your hollow a little bigger, so your dip should drop down into the bowl some more.
• Loosely cover top of bread bowl with a piece of aluminum foil and place into preheated oven. Bake for 15 minutes (or more if your dip was cold from the fridge). Remove from oven. Remove and discard aluminum foil. Sprinkle top of dip (and onto the tops of the bread as well), with the additional shredded cheese for topping. Return to the oven and bake a further 10 minutes, or until dip is warm and cheese is golden. *If toasting additional bread cubes, scatter on a baking sheet and place on the rack under the bread bowl for the last few minutes of baking (after the cheese has been added).
• Garnish with additional diced green onion and serve warm in the skillet. **Wrap the hot skillet handle if sering hot from the oven, just so no one is tempted to grab a hold of it!

CRAB DIP WITH SOURDOUGH WEDGES

Steps:

• In a sauce pan bring whipping cream to a simmer Add cream cheese cut into small cubes, finely minced green onions, ground black pepper to the simmering cream, stirring every 2 minutes until the cream cheese cubes are fully melted and incorporated. Add crab meat, bay shrimp and 1 cup of shredded Asiago cheese. Simmer for 5 minutes. Take off heat and set aside. Preheat oven to Broil (High). On a baking pan, fill an oven safe bowl, cast iron or ceramic dish with the crab dip mix. Top crab dip with the remaining shredded Asiago cheese and finely minced green onions. Place the crab dip in a baking pan and place in the top rack of the oven. Bake until cheese is melted and starts to brown. Check on it every other minute so it doesn't burn. While the crab dip is getting ready inside the oven, toast Sourdough Loaf slices (regularly sliced.) Cut the toasted Sourdough Loaf slices into triangles, creating toasted Sourdough Wedges. Carefully take the crab dip out of the oven. Place on a plate and add the toasted Sourdough Wedges. Add a slice of lemon & serve hot.

SOURDOUGH BREAD DIP

Steps:

• Heat oven to 350 or so --
• cut out hole in top of bread and take out bread making it into a bowl --
• set aside.
• Mix the rest of the ingredients together in a large bowl.
• Spoon mixture into bread bowl.
• Wrap bread bowl (with dip inside it) with aluminum foil --
• bake in oven for about 45 minutes or until heated thoroughly.
• Corn chips or tortillas.

NAPA'S SOURDOUGH BREAD DIP

Steps:

• Pre-heat oven to 350.
• Cut off the top of the Sourdough round.
• Hollow out the bread to form a bowl shape (Save the left over bread).
• Combine onions, Cream Cheese, Sour Cream, Ham and Cheese.
• Mix until completely blended.
• Fill the Bread shell with the cream cheese mixture and replace the top of the bread.
• Bake for 25 minutes.
• Cut up the left over bread into bite size pieces and use for dipping.
• I cut up extra sourdough bread or serve crackers with this dip.
• Enjoy!

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.

SOURDOUGH BREAD DIP

Steps:

• Preheat oven to 350F (180c).
• Cut off the top of bread and save it for the lid.
• dig out pieces bread and save for dipping.
• Cook the bacon till crispy and put aside.
• Mix sour cream and cream cheese till soft.
• Add rest of ingredients.
• Place mixture in hollowed out bread.
• replace lid.
• Wrap in foil with shiny side inches.
• Bake for 1 1/2 hours till dip is warm inside.
• Have bread for dipping and whatever vegetables.

EASY SOURDOUGH BREAD CRAB DIP

Steps:

• Mix cream cheese, crab, cheddar cheese, sour cream, green onions and Worcestershire sauce together
• Cut off the top of the sourdough bread. Take out the center and tear it into pieces. Set aside.
• Spoon the crab-cheese mixture into the bread and replace the top. Wrap the bread with foil.
• Place bread in the center of a tray with the bread pieces around it. When the pieces are gone, tear the dome away to be eaten.