Gluten Free Hot Crab Dip in Bread Bowl

Total time45 min

Prep time15 min

Cook time30 min

This dip is all about the rich, creamy crab filling — velvety cream cheese and sour cream mixed with a touch of mayonnaise, lemon juice, Old Bay, and a dash of hot sauce, then loaded with big lumps of crab and melty cheddar. It bakes right in a hollowed-out bread bowl until the top turns golden and bubbly at the edges, with warm, toasted bread pieces alongside for scooping. Bright scallions and a scatter of fresh parsley finish it off with just the right pop of color and flavor. It's a crowd-pleasing party dip that comes together in one pan and disappears fast, and it's a solid pick for a gluten free spread since the crab-and-cheese filling itself carries all the flavor. Serve it warm straight from the oven for the best gooey, cheesy pull with every bite.

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Ingredients

8 servings

For the bread bowl

1 round sourdough boule (about 1 lb), for the bread bowl
Schar Rustic Loaf, Sourdough
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2 tbsp unsalted butter, melted

For the dip

8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 tbsp worcestershire sauce
1 tbsp fresh lemon juice
1 ½ tsp old bay seasoning
½ tsp garlic powder
¼ tsp hot sauce
¼ tsp black pepper
1 lb lump crab meat, drained and picked over for shells
1 ½ cups shredded cheddar cheese, divided
3 scallions, thinly sliced (green tops only)

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
2
Using a serrated knife, cut a circle about 4 inches in diameter from the top of the sourdough boule and lift off the lid. Tear the interior bread into large chunks, leaving a 1-inch-thick wall and base. Brush the inside of the bowl and the cut side of the lid with the melted butter. Arrange the bread chunks and the lid on the prepared baking sheet around the bowl.

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