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Crab Dip in a Bread Bowl Recipe

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I whipped up this recipe for a get-together when my husband had no interest in the spinach dip I had prepared. Ranch salad dressing mix is the fantastic flavoring.—Sharon Monroe, Littleton, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 1 loaf (1 pound) loaf sourdough bread
  • 2 cups (16 ounces) sour cream
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 envelope ranch salad dressing mix
  • Assorted fresh vegetables

Nutritional Facts

1/4 cup dip (calculated without bread and vegetables) equals 147 calories, 8 g fat (6 g saturated fat), 62 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread; set aside.
  2. In a small bowl, combine the sour cream, crab, water chestnuts and salad dressing mix.
  3. Fill bread shell with crab dip. Serve with vegetables and reserved bread cubes. Yield: 2-1/2 cups.
Originally published as Crab Dip in a Bread Bowl in Taste of Home Christmas Annual Annual 2010, p66

Nutritional Facts

1/4 cup dip (calculated without bread and vegetables) equals 147 calories, 8 g fat (6 g saturated fat), 62 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 1 g fiber, 9 g protein.

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