Ingredients
12
12 servings
- •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
- •0.5 cup finely diced red bell pepper
- •0.5 cup sour cream
- •0.33333334326744 cup chopped green onions
- •0.25 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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
- 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.
- 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.
- Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.
- Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 415
- Carbohydrate: 28g
- Fat: 25g
- Fiber: 2g
- Protein: 21g
- Sugar: 2g
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