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Hot Seafood Spread

Hot Seafood Spread
This creamy flavorful dip from Linda Doll of St. Albert, Alberta is sure to be popular at parties. “Bake it in a hollowed-out pumpernickel or white round bread loaf,” she suggests. “Serve it with bread cubes, pita bread or assorted raw veggies.” TIP: “I often used canned crab,” Linda notes.
32 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup mayonnaise
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 3/4 cup imitation crabmeat, chopped
  • 1/2 cup chopped green onions
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons dill weed
  • 2 teaspoons minced fresh parsley
  • 1 round loaf (1-1/2 pounds) unsliced bread
  • Assorted fresh vegetables

Directions

  • In a large bowl, beat the first nine ingredients until blended. Cut
  • the top fourth off the loaf of bread; carefully hollow out bottom,
  • leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread
  • shell with seafood mixture.
  • Place on an ungreased baking sheet. Cover top edges loosely with
  • foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35
  • minutes longer or until crust is golden brown and spread is heated
  • through. Serve with vegetables and bread cubes. Yield: 4 cups.
Editor's Note: Fat-free mayonnaise and cream cheese are not recommended for this recipe.
© Taste of Home 2013

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Hot Seafood Spread (continued)

Nutrition Facts: 1 serving (2 tablespoons) equals 168 calories, 11 g fat (4 g saturated fat), 27 mg cholesterol, 304 mg sodium, 12 g carbohydrate, 1 g fiber, 5 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