Not only is this additive dip easy to make, it works with any budget. You can load it up with the finest fresh crab, use frozen or pasteurized lump crab meat, or even canned in a pinch. By the way, (and off the record) I’ve had these made with fake crab, and it wasn’t bad at all.
While the loaf of bread base does make for a nice presentation, not to mention recycled after party snack food, you can simply bake this in a casserole dish as well. As I mentioned in the video, I had a little extra leftover, and if this happens to you, give it a try as a stuffing for ravioli, wontons, or other dumpling-like delivery systems.
No matter which team they’re rooting for, all your guests will be cheering for more of this delicious baked dip. By the way, nothing beats watching your friends play tug-o-war with the crust once the dip is gone. I hope you give it a try soon. Enjoy!
Ingredients for 12 portions of Baked Crab and Artichoke Dip:
2 (8 ounce) packages cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
3 cloves garlic, minced
2 tsp fresh chopped tarragon leaves
zest and juice from 1 lemon
1 tsp Worcestershire sauce
salt and pepper to taste
cayenne to taste
1 pound lump crab meat, drained
1 (14-oz) can artichoke bottoms
6 oz white Cheddar cheese, divided
1 large round or oval loaf sourdough bread
About 30 min at 375 degrees F.
