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Bread Bowl Seafood Dip

"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
    2-1/4 cups


  • 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


  • 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.
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  • Butcher2boy
    Jan 23, 2021

    I did something different by adding some cream and more cheese and turned this into a pasta sauce. For some reason when I made this it was a little runny, might be from the frozen shrimp that I did thaw. So, changed it up and it was delicious and will do this again. VFE

  • KFSP181
    Dec 17, 2019

    Awesome recipe. Prepare this every Christmas eve for family and friends. Everyone loves it!

  • MartyJF
    Feb 7, 2016

    Fantastic recipe!!!

  • wbjbk
    Feb 7, 2011

    No comment left

    Nov 21, 2009

    No comment left

  • 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!

  • msdawnmarie
    Aug 31, 2008

    No comment left

  • Tammy
    Dec 16, 2007

    No comment left

  • blardo
    May 3, 2007

    No comment left

  • Kristie
    Nov 27, 2006

    No comment left