Diva Tasting: Seafood Dip…

Baked Seafood Dip


2 (8 Ounce) Packages Cream Cheese, Softened

1 Pound Lump Crabmeat, Drained

1 (14 Ounce) Can Artichoke Bottoms, Drained And Chopped

8 Ounces Shredded White Cheddar Cheese

½ Cup Chopped Green Onions

½ Cup Sour Cream

¼ Cup Mayonnaise

3 Cloves Garlic, Minced

1 Lemon, Zested And Juiced

2 Teaspoons Chopped Fresh Tarragon

3 Teaspoon Worcestershire Sauce

1 Pinch Cayenne Pepper, Or More To Taste

Sea Salt And Freshly Ground Black Pepper To Taste

1 Round Loaf Sourdough Bread

4 Tablespoons Shredded White Cheddar Cheese


Step 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.

Step 2 Combine cream cheese, crab meat, artichoke bottoms, 8 ounces Cheddar cheese, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.

Step 3 Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.

Step 4 Transfer artichoke mixture to the prepared bread bowl; top with 4 tablespoons Cheddar cheese and cayenne pepper.

Step 5 Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes. Serve with Pita Triangles, Favorite Crackers or Garlic Crostini.

Serves 12


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