Baked Crab and Artichoke Dip The Best Recipes

bymalihtriangga -November 06, 2019

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Baked Crab and Artichoke Dip

"This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!"

Ingredients :

2 (eight ounce) applications cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 oz. Shredded white Cheddar cheese
1/2 cup finely diced pink bell pepper
1/three cup chopped green onions
half cup sour cream
1/four cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped sparkling tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to flavor
salt and freshly ground black pepper to taste
1 spherical loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H

Preheat oven to 375 tiers F (one hundred ninety stages C). Line a baking dish with aluminum foil.
Combine cream cheese, crab meat, artichoke bottoms, 6 oz Cheddar cheese, red bell pepper, inexperienced onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a huge bowl; season with salt and black pepper.
Cut the pinnacle 1/three off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving simply the crust. Place in the organized baking dish.
Transfer artichoke combination to the organized bread bowl; pinnacle with 2 tablespoons Cheddar cheese and cayenne pepper.
Bake within the preheated oven till dip is warmed and pinnacle is golden brown, approximately 30 minutes.

Notes :

The vitamins information for this recipe consists of the whole amount of the bread loaf. The real amount ate up will vary.

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