|
|
|
 |
|
|
Best Ever Hot Crab Dip
A Yummy Dip to Serve with Bread! |
 |
|
2 cups (1 pound) crab meat
1 cup sour cream
8 oz. cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
16 oz. artichoke hearts, drained, chopped
1 cup shredded Monterey Jack Cheese
1 cup white Cheddar
1/4 cup grated Parmesan
1/2 cup capers
2 Tbls. minced garlic
1/2 tsp. course ground black pepper
1/2 tsp. dried dill
1/2 tsp. Old Bay seasoning (or similar)
1 round bread loaf
|
Preheat oven to 400 degrees F.
Lightly grease an 8x8 inch casserole dish.
In a large bowl combine crabmeat, sour cream, cream cheese, buttermilk, mayo, Monterey Jack, Cheddar, capers, artichoke hearts, garlic, black pepper and dill. Mix it all together real good.
Place dip in casserole dish and sprinkle parmesan and Old Bay evenly about the top.
Bake in the oven until the top is a bit crusty, usually 15-20 minutes.
While that's going on, cut the top from the round loaf of bread and then hollow the bottom of the loaf, keeping the bread in 'chunks' to be used for dipping. Likewise, break the top part of the loaf into chunks.
When the dip is done, pour it into the hollowed loaf and serve on a platter with the chunks of bread all around.
|
 |
Preparation Time: 45 minutes |
Serves: 12-16 |
| Recipe Origin: United States |
|
Submitted by: |
|
Flash Gordon
North Carolina
United States |
|
|
|
|
| This recipe has been viewed 11767 times. |
|
|
|
