Nothing says, “this party rocks” like a creamy, cheesy,baked dip, and when you’re talking about a hot crab and artichoke dip, peoplehave been known to put an extra choice word or two before “rocks.” If onlythere were a big event coming up soon to test this theory.Not only is this additive dip easy to make, it works withany budget. You can load it up with the finest fresh crab, use frozen orpasteurized lump crab meat, or even canned in a pinch. By the way, (and off therecord) 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 nicepresentation, not to mention recycled after party snack food, you can simplybake this in a casserole dish as well. As I mentioned in the video, I had alittle extra leftover, and if this happens to you, give it a try as a stuffingfor ravioli, wontons, or other dumpling-like delivery systems.
No matter which team they’re rooting for, all your guestswill be cheering for more of this delicious baked dip. By the way, nothingbeats 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 cheese1/2 cup sour cream1/4 cup mayonnaise1/2 cup finely diced red bell pepper1/3 cup chopped green onions3 cloves garlic, minced2 tsp fresh chopped tarragonleaveszest and juice from 1 lemon1 tsp Worcestershire saucesalt and pepper to tastecayenne to taste 1 pound lump crab meat, drained1 (14-oz) can artichoke bottoms6 oz white Cheddar cheese, divided1 large round or oval loaf sourdough breadAbout 30 min at 375 degrees F.Pin It Now!
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