Baked Crab Dip
Down the Aisle Country-Style
In a horseback ceremony, my grandson, Larry Lyons, married his bride, Heidi. This exquisite dip, suggested by Heidi's grandma, Phyllis Kackley, is creamy and delicious. It looks fancy, but is easy to make.
SERVINGS: 40
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 2 cups (16 ounces) sour cream
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
- 2 cups (8 ounces) shredded cheddar cheese
- 4 green onions, thinly sliced
- 2 round loaves (1 pound each) unsliced sourdough or Italian bread
- Additional sliced green onions, optional
- Assorted crackers
Directions:
In a mixing bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Serve with toasted bread cubes and crackers. Yield: 5 cups. Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.