Baked Crab and Artichoke Dip

This baked crab, spinach, and artichoke dip is made and served in an edible bread bowl!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 415 Calories

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 3 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 2 teaspoons chopped fresh tarragon
• 1 lemon, zested and juiced
• 1 round loaf sourdough bread
• 1 pinch cayenne pepper, or more to taste
• 1 pound lump crabmeat, drained
• 1 (14 ounce) can artichoke bottoms, drained and chopped
• 6 ounces shredded white Cheddar cheese
• 2 tablespoons shredded white Cheddar cheese
• 0.5 cup sour cream
• 0.25 cup mayonnaise
• 0.33333334326744 cup chopped green onions
• 0.5 cup finely diced red bell pepper

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.

Step 2

Stir together cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, sour cream, green onions, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl until well combined. Season with salt and black pepper.

Step 3

Cut the top 1/3 off of sourdough loaf and discard. Remove bread filling and discard, leaving just crust. Place in the prepared baking dish.

Step 4

Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.

Step 5

Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes.