Spinach Artichoke Crab Dip Served In A Bread Bowl |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This appetizer is a great conversation food - best served where all guests can sit around it at the table and break off pieces of the bread and dip or spread the crab dip over it. Ingredients:
1 10oz package frozen spinach, thawed and chopped fine |
1 8oz package cream cheese, softened |
1 6 to 7oz jar marinated artichoke hearts, chopped fine |
1/2 lb backfin lump blue crab meat, picked thru for shells and broken up into smaller bits |
1/2 teaspoon green tobasco sauce |
1/2 teaspoon old bay seasoning |
1 6 to 8 sized round loaf of bread |
1/4 cup shredded mozzarella cheese |
2 tbsp. extra virgin olive oil |
Directions:
1. Preheat oven to 350F
2. Toss artichoke hearts, spinach and crab meat in a mixing bowl.
3. Fold in cream cheese, Old Bay and Green Tobasco
4. Cut round loaf of bread into a bowl large enough to fit 3/4 of the dip into it, by cutting a lid from the top.
5. With a pastry brush, spread the olive oil all over the inside and outside of the bowl and place in the over on a cookie sheet for 5 minutes until the inside gets a little crusty.
6. Remove from oven and fill with the crab dip, letting it pile up over the top of the bowl.
7. Place back in oven and cook for 10 minutes, then sprinkle the shredded Mozz on top and put back in oven until melted, but not browned (if you want it browned, add the mozz before baking the crab dip, otherwise the bread will end up too hard)
8. Remove from oven, place on serving plate.
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