Bread Bowl Seafood Dip Recipe
Bread Bowl Seafood Dip Recipe photo by Taste of Home
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Bread Bowl Seafood Dip Recipe

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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!"
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:17 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 17 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
  3. Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.
  4. 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.
Originally published as Bread Bowl Seafood Dip in Simple & Delicious November/December 2006, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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MartyJF User ID: 7119076 243431
Reviewed Feb. 7, 2016

"Fantastic recipe!!!"

kredhead User ID: 710648 145319
Reviewed Nov. 2, 2009 Edited Dec. 2, 2015

"Everyone loves this dip and it is fantastic for holidays, a party or anytime. Sourdough, rye, pumpernickel...I've used it all with rave reviews all around. You can even make the dip ahead of time & refrigerate it till you're ready to use it. I use freshly cooked shrimp and add a good amount of Old Bay seasoning. My Xmas eve appetizer parties aren't complete without it. Yummy! Terry, you're my hero!"

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