Nitrate & Nitrite Free Hot Crab Dip in Bread Bowl
Total time45 min
Prep time15 min
Cook time30 min
4.7(19)
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Learn more →Ingredients
8 servings
For the bread bowl
- 1 round sourdough boule (about 1 lb), for the bread bowl
- 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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