Bread Bowl Seafood Dip
"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!"
SERVINGS
|
17
|
CATEGORY
|
Appetizer
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
45 min.
|
TOTAL
|
60 min.
|
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 mixing bowl, beat the cream cheese, mayonnaise and mustard. 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.