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Bread Bowl Seafood Dip

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!"
17 ServingsPrep: 15 min. Bake: 45 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 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.
© Taste of Home 2013

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Bread Bowl Seafood Dip (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013