Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 168
  • Fat:
  • 11 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 304 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g

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.

SERVINGS

32

CATEGORY

Appetizer

METHOD

Baked

PREP

15 min.

COOK

50 min.

TOTAL

65 min.

INGREDIENTS

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup mayonnaise
  • 1 can (4-1/4 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.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008