Baked Crab And Artichoke Dip

Ingredients

• Servings: 12
• 2 (8 ounce) packages cream cheese, softened
• 1 pound lump crabmeat, drained
• 1 (14 ounce) can artichoke bottoms, drained and chopped
• 6 ounces shredded white cheddar cheese
• 1/2 cup finely diced red bell pepper
• 1/3 cup chopped green onions
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon worcestershire sauce
• 1 pinch cayenne pepper, or more to taste
• salt and freshly ground black pepper to taste
• 1 round loaf sourdough bread
• 2 tablespoons shredded white cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). line a baking dish with aluminum foil.
• combine cream cheese, crab meat, artichoke bottoms, 6 ounces cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
• cut the top 1/3 off the loaf of sourdough bread and discard. remove the bread filling and discard, leaving just the crust. place in the prepared baking dish.
• transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons cheddar cheese and cayenne pepper.
• bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.