Baked Crab Dip

Baked Crab Dip

1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
2 cups (8 ounces) shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
Assorted fresh vegetables, crackers


In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Can be served with assorted fresh vegetables or crackers or toasted bread cubes. Yield: 5 cups.

Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.