Crab and Artichoke Dip in a Cobb Loaf |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I made this the other night to take and share with another Aussie Recipezaar member. It was really enjoyed by everyone at dinner. I based it on the artichoke dip I love, but it's different enough to post as a new recipe. We catch our own crabs and bag the meat up in 1 or 1 1/2 cup lots. I used a big one, so think two 180g or 6oz cans would be about right if you don't have the fresh stuff. A cobb loaf is a round crusty bread that weighs obout 600g or 1 1/2 lbs. I like to leave the artichoke and crab a bit chunky as I like the texture, but chop it all finer if you wish. Ingredients:
1 1/2 cups crabmeat |
1 (420 g) can artichokes, rinsed and rougly chopped |
1 large green onion, finely sliced |
1/2 cup mayonnaise (i use bests) |
1/2 cup sour cream |
1/2 cup cream cheese, softened |
1 cup grated parmesan cheese |
2 teaspoons worcestershire sauce |
2 teaspoons lemon juice |
1 tablespoon chopped pickled jalapeno pepper |
1 loaf unsliced bread, i use a cobb |
Directions:
1. Preheat oven to 160c.
2. Mix all ingredients (except bread) together.
3. Cut a lid from the bread, then carefully tear out most of the bread from the main bit, just leaving a shell (about 1 1/2 cm or 1/2 to 3/4in). I use the bread to dip with and may or may not bake it for 5 minutes in the oven to serve (depends how I feel).
4. Pile the mix into the bread, put the lid on and wrap in foil.
5. Bake for 45 minutes or so, then serve with the extra bread and vegie sticks etc.
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