30 Dec Creamy Crab Dip
| 2 cups crabmeat 1 cup buttermilk 1 cup white Cheddar cheese 1 cup sour cream 1 cup mayonnaise 1 package (8 ounces) “softened” cream cheese 1 cup shredded Monterey Jack cheese 2 cans (8 ounces) artichoke hearts, chopped and drained 1/2 cup “drained” capers 1/2 teaspoon ground black pepper 1/2 teaspoon Old Bay Seasoning 2 tablespoons “minced” garlic 1/4 cup Parmesan cheese (grated) 1/2 teaspoon dried dill 1 round loaf sourdough bread (8 ounces) | Preheat oven to 400°F. Lightly grease an 8×8 inch square baking pan. Combine the crabmeat, cream cheese, buttermilk, sour cream, mayonnaise, garlic, capers, Cheddar cheese, Monterey Jack Cheese, artichoke hearts, black pepper, and dill in a large bowl. Then, mix these ingredients well before transferring them to the greased pan. Sprinkle the Old Bay Seasoning and Parmesan cheese over the mixture. Baking time is approximately15 to 20 minutes or until the top is crusty. Finally, cut the top off the loaf of bread and hollow it out. The bread removed should be cubed, for the cubes may be used for dipping. Now, transfer the hot dip into the bread loaf. The dip should be served immediately. |
