Printable | Taste of Home

Baked Crab Dip

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

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

Printed from tasteofhome.com Oct 14, 2008

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Baked Crab Dip cont.

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. Tip:
The bread can be filled earlier and refrigerated until 1-1/2 hours
before serving. Remove from the refrigerator 30 minutes before
baking.

Yield: 5 cups.