Warm Crab Artichoke Dip in a Bread Bowl

• Meat

  • 1 tbsp Buffalo hot sauce

• Produce

  • 14 oz Artichoke hearts
  • 1 tsp Garlic powder
  • 1/2 cup Green onion

• Condiments

  • 1/2 cup Mayonnaise
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 cup Red pepper
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 large round loaf Sourdough or rye bread

• Dairy

  • 1 1/4 cup Borden shredded mozzarella cheese
  • 1/2 cup Borden shredded pepper jack cheese
  • 8 oz Cream cheese, low fat
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Sour cream, low fat

Found on thecookierookie.com

Description

Ingredients

• 1 large round loaf (or 2 small round loaves) Sourdough or Rye Bread
• 8 ounces low fat cream cheese, at room temperature
• 1/2 cup mayonnaise (I prefer olive oil mayo)
• 1/2 cup low fat sour cream
• 14 ounces artichoke hearts, drained, rinsed, and chopped (I love the grilled artichokes that come in a jar, extra flavor!)
• 12 ounces lump crab meat (you can use imitation crab but the real stuff is so much better!) If using crab meat from a can, drain.
• 1/2 cup red pepper, finely chopped
• 1/2 cup green onion, chopped
• 1 tablespoon buffalo hot sauce (or regular hot sauce)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1/2 cup grated parmesan cheese
• 1 1/4 cup Borden shredded Mozzarella cheese, divided
• 1/2 cup Borden shredded Pepper Jack cheese (see note)
• **NOTE: If you dont want this to be spicy, substitute Borden shredded Sharp White Cheddar cheese in place of the pepper jack

Directions

• 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!