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Brueck's Baked Crab Dip

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Baked crab dip is one of life's great appetizers. Serve it in a bread bowl for the ultimate presentation or leave it in a baking dish — it's so good, it will disappear quickly either way.
Prep: 15 min. 
Bake: 45 min.
Yield: 5 cups

Ingredients
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sour cream
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
  • 2 cups 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 and/or toasted bread cubes

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

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