WARM CRAB ARTICHOKE DIP IN A BREAD BOWL
Crab Artichoke Dip in a Bread Bowl is the perfect EASY appetizer for tailgating or celebrating with friends. This delicious crab and artichoke dip is cheesy, hot, and so good. The Super Bowl won't be the same without this simple bread bowl dip!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 30m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 697 kcal, Carbohydrate 17 g, Protein 42 g, Fat 50 g, SaturatedFat 16 g, Cholesterol 118 mg, Sodium 2242 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
HOT ARTICHOKE CRAB DIP
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.
Provided by Andrew Zimmern
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
- (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
- Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
- Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
- Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
- Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.
HOT CRAB DIP IN BREAD BOWL
Make and share this Hot Crab Dip in Bread Bowl recipe from Food.com.
Provided by inquisitiv
Categories Crab
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix until creamy: cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay. Bake in an 8X12 pan at 350 for 35-40 minutes.
- Cut out top of bread loaf. Scoop inside of loaf and tear to make dipping pieces.
- Fill hollowed loaf with cooked mixture and top with shredded cheese, then sprinkle additional desired amount of Old Bay over cheese. Bake filled bread bowl for 45 minutes or until cheese is melted.
- Serve hot with bread pieces.
HOT ARTICHOKE-CRAB DIP
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well.
- Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.
- Bake 10 to 12 minutes, until dip is hot and cheese is golden.
- Serve dip with pita wedges and vegetables on the side (or crackers!).
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
CRAB ARTICHOKE DIP IN A BREAD BOWL RECIPE - (4.4/5)
Provided by Taraespo
Number Of Ingredients 15
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.
HOT ARTICHOKE AND CRAB DIP
My friend had made this recipe. Very tasty! Serve warm with baguette slices.
Provided by bernett5
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
- Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g
BEST HOT CRAB DIP
Very easy to make and absolutely wonderful! I am from Maryland and this is truly the best crab dip around. I have been making it for years.
Provided by JOELLEFLYNN
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
- In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
- Bake in preheated oven until top is crusty, about 15 to 20 minutes.
- Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 12.4 g, Cholesterol 51 mg, Fat 21.6 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 640.5 mg, Sugar 1.2 g
OH SO GOOD HOT AND CREAMY LOW FAT CRAB AND ARTICHOKE DIET DIP
Make and share this Oh So Good HOT AND CREAMY Low Fat CRAB AND ARTICHOKE Diet DIP recipe from Food.com.
Provided by jan007
Categories Lunch/Snacks
Time 1h30m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350' degrees F.
- Coat baking tray with cooking spray.
- Cut top from bread, set top aside.
- Carefully cut out inside loaf in one piece leaving a 1" shell.
- Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.
- Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.
- Stir in crab, artichokes and onion.
- Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.
- Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.
- Serve with toasted bread cubes and choice of crackers.
BAKED CRAB AND ARTICHOKE DIP
This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 1h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g
CRAB AND ARTICHOKE DIP
This is delicious!! I served it on toasted French bread and with crudites. From the local newspaper. (I have made this now with no fat mayo and no fat sour cream and marinated bottled artichokes, turned out fantastic!!)
Provided by Derf2440
Categories Spreads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 67.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 16.4, Sodium 201.3, Carbohydrate 3.9, Fiber 2.4, Sugar 0.7, Protein 5.5
HOT CRAB & ARTICHOKE DIP
The addition of crabmeat makes this artichoke spread a little more special than most. The recipe proves that great-tasting dishes don't have to take a lot of time to prepare!-Emily Almaguer, x
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese., Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread.
Nutrition Facts :
CRAB DIP IN A BREAD BOWL
I whipped up this recipe for a get-together when my husband had no interest in the spinach dip I had prepared. Ranch salad dressing mix is the fantastic flavoring. -Sharon Monroe, Littleton, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147 calories, Fat 8g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 357mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
HOT CRAB AND ARTICHOKE DIP
A zesty variation of the traditional artichoke dip. Found in Dining by Design Stylish Recipes Savory Settings...Junior League of Pasadena, Inc. I haven't made it yet but my neighbor did for a luncheon...I thought it was good for a nice change. Serve with assorted crackers and /or warm baguette slices.
Provided by mama smurf
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Warm the oil in a medium nonstick skillet over medium-high heat. Add the bell pepper. Saute for 3-4 minutes or until light brown. Remove to a large bowl.
- Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt. Mix in the crab. Season with the salt and pepper.
- Put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side.
- Bake for 30 minutes or until the top is light golden brown and bubbly. Serve with the crackers and baguette slices.
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5/5 (2)Total Time 25 minsCategory Appetizers, Dips/Salsas/SpreadsCalories 228 per serving
- Slice the top quarter off of the bread. Use a knife to cut a circle in the center of the bread, then scoop out the middle of the bread. Arrange on a baking sheet, and lay the torn pieces of the bread that you scooped out on the baking sheet as well. Those can be toasted and used to dip. Set aside.
- Add the wine, old bay seasoning, hot sauce, garlic and white parts of the green onions, stir to combine.
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