Friday, March 2, 2012

And Then You Can Eat The Bowl: Crab Dip In Round Bread

Here's another recipe I intend to use for the baby shower.  I've made it several times before and it's always been really popular.  It's really simple to make, and can be made ahead of time but I recommend waiting until you're ready to bake it before actually putting it in the bread bowl.


Crab Dip In Round Bread

1 large round loaf of bread (I use King's Hawaiian)
1 stick (1/2 cup) butter
1/4 cup chopped onion or 1 1/2 tbs minced onion flakes
2 tsp minced garlic
16 oz sour cream
8 oz cream cheese (softened)
1 1/2 cups shredded cheese (I usually use cheddar but have also used Colby jack)
2 cups shredded crab

Saute onion and garlic in butter.  Remove from heat and add remaining ingredients, mix well.  Remove bread top and hollow out the bread bowl; fill bread bowl with the crab mixture and replace bread top.  Cover with foil and bake at 350 degrees until heated through and bubbling: approximately 1 1/2- 2 hours.  Serve immediately with toasted bread or crackers.











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