Bread Bowl Seafood Dip Recipe

Bread Bowl Seafood Dip Recipe photo by Taste of Home

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"Every Christmas Eve, our family has a special hors d’oeuvre supper and this seafood-stuffed dip is a much-requested staple," says Terry Flewelling of Lacombe, Alberta. "I got the recipe from a friend, who made it for my daughter’s wedding shower. It’s so rich, elegant and creamy—and a huge hit at parties any time of year at all!"

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Bread Bowl Seafood Dip Recipe

Prep: 15 min. Bake: 45 min.

Yield: 17 Servings

15 45 60

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 can (6 ounces) small shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2/3 cup shredded Monterey Jack cheese, divided
1/2 cup chopped green onions
1 round loaf (1 pound) sourdough bread
Assorted fresh vegetables

Directions

In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions.
Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.
Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes. Yield: 2-1/4 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 203 calories, 12 g fat (5 g saturated fat), 51 mg cholesterol, 424 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Bread Bowl Seafood Dip in Simple & Delicious November/December 2006, p33