Bread Bowl Seafood Dip

Name: Bread Bowl Seafood Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-1/4 cups.
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

"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!"

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.

Nutrition Facts

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

Originally published as Great Dip in Simple & Delicious November/December 2006

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MartyJF

Feb 7, 2016

Fantastic recipe!!!
kredhead

Nov 2, 2009

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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