Baked Crab And Artichoke Dip
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Lump Crabmeat (drained)2 tbsps
White Cheddar Cheese (shredded)1 cup
Green Onion (chopped)1 cup
Sour Cream1 cup
Mayonnaise3 cloves
Garlic (minced)2 tsps
Tarragon (chopped fresh)1 tsp
Worcestershire Sauce1
SaltDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Line a baking dish with aluminum foil
3
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
4
Cut the top 1/3 off the loaf of sourdough bread and discard
5
Remove the bread filling and discard, leaving just the crust
6
Place in the prepared baking dish
7
Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper
8
Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes