Description
This Crab Artichoke Dip in a Bread Bowl is a creamy, cheesy appetizer perfect for sharing. It combines succulent lump crab meat, grilled artichoke hearts, and a blend of cheeses with a touch of spice, all baked inside a hollowed-out sourdough or rye bread loaf. Served warm with toasted bread chunks, this dip is a crowd-pleaser for game days, parties, or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 boule Sourdough or Rye bread (approx. 1 pound)
- 8 ounces low-fat cream cheese (room temperature, 1 brick)
- ½ cup mayonnaise
- ½ cup low-fat sour cream
- 14 ounces grilled artichoke hearts (drained, rinsed, and chopped, about 1 jar)
- 12 ounces lump crab meat
- ½ cup finely chopped red bell pepper
- ½ cup chopped green onion
- 1 tablespoon Buffalo Sauce (or regular hot sauce)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup freshly grated Parmesan cheese
- 1¼ cups freshly shredded mozzarella cheese (divided)
- ½ cup freshly shredded pepper jack cheese
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to get it ready for baking the dip and toasting the bread.
- Prepare the bread bowl: Cut the top off the loaf of bread and hollow out the inside, leaving about a ½-inch thick wall around to form the bowl.
- Toast the bread: Tear or chop the hollowed bread pieces into chunks or cubes. Place both the bread bowl and the chunks on a large baking sheet and toast in the oven for 10 minutes. Remove and set aside.
- Mix the base: In a large bowl, combine the cream cheese, mayonnaise, and sour cream until smooth and creamy.
- Add the flavorful ingredients: Fold in the chopped artichoke hearts, lump crab meat, red bell pepper, green onion, Buffalo or hot sauce, Worcestershire sauce, garlic powder, and season with kosher salt and freshly ground black pepper.
- Add the cheeses: Stir in the grated Parmesan cheese, 1 cup of mozzarella cheese, and all of the shredded pepper jack cheese into the mixture.
- Fill the bread bowl: Spoon the crab and artichoke mixture into the hollowed bread bowl, pressing it down gently to pack it tightly. Sprinkle the remaining ¼ cup mozzarella cheese evenly on top.
- Bake the dip: Place the filled bread bowl on a baking sheet and bake in the oven for 15-20 minutes, until the dip is hot, melted, and bubbly.
- Serve: Bring the bread bowl to the table with the toasted bread chunks on the side for dipping and enjoy immediately.
Notes
- Use lump crab meat for the best texture and flavor in this dip.
- If you prefer less spice, reduce or omit the Buffalo sauce.
- Low-fat cheeses and dairy are used to keep the dip lighter, but full-fat versions will result in a richer dip.
- Any sturdy bread boule with a firm crust works well as a bread bowl.
- This dip can also be prepared ahead and baked just before serving.