Bread Bowl Seafood Dip Recipes

CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
• Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
• Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

BREAD BOWL SEAFOOD DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions. , Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet. , Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.

WARM CRAB ARTICHOKE DIP IN A BREAD BOWL

Steps:

• Preheat oven to 400F
• Cut the top off of the loaf of bread. Hollow out the bread, leaving 1/2 inch wall on all sides, to create the bowl. Tear or chop the bread you removed into chunks or cubes. Set bread bowl and cubes onto a large baking sheet and place in the oven for 10 minutes to toast. Remove from the oven and set aside.
• In a large bowl, stir together the cream cheese, mayo, and sour cream. Stir until smooth.
• Stir in the chopped artichokes, crab meat, peppers, onions, both sauces, garlic pepper, and salt and pepper to taste.
• Finally, stir in the parmesan, 1 cup mozzarella, and pepper jack.
• Spoon the mixture into the bread bowl and pat down with your spoon to pack. Sprinkle with the remaining 1/4 cup mozzarella.
• Bake for 15-20 minutes until the dip is fully heated through, melty, and bubbly.
• Serve with pita chips, bagel chips, and the toasted bread chunks from the inside of the bowl.
• Enjoy!

HOT CRAB DIP BAKED IN A BREAD BOWL | KID FRIENDLY THINGS TO DO

Steps:

• Mix the crab meat, cream cheese, sour cream, onions, cheddar cheese, and spices
• Slice the tops off of the round loaves and pull the bread out - hallowing the bread bowl out
• Fill the bread bowls with the dip mixture
• Bake at 350 degrees for 40 minutes

HOT CRAB DIP IN BREAD BOWL

Steps:

• Heat oven to 350 degrees F.
• Mix until creamy: cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay. Bake in an 8X12 pan at 350 for 35-40 minutes.
• Cut out top of bread loaf. Scoop inside of loaf and tear to make dipping pieces.
• Fill hollowed loaf with cooked mixture and top with shredded cheese, then sprinkle additional desired amount of Old Bay over cheese. Bake filled bread bowl for 45 minutes or until cheese is melted.
• Serve hot with bread pieces.

CRAB DIP IN A BREAD BOWL

Steps:

• Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread; set aside. , In a small bowl, combine the sour cream, crab, water chestnuts and salad dressing mix., Fill bread shell with crab dip. Serve with vegetables and reserved bread cubes.

CRAB DIP IN A BREAD BOWL

Steps:

• If you purchase bakery round bread, omit the next few steps.
• BREAD BOWL:Mix both bread mixes together according to manufacturer's instructions.
• Let rise until double in bulk.
• With non-stick cooking spray, spray the inside of a 9" or 1" springform pan.
• Knead dough and place in pan, pressing down as evenly flat as possible.
• Let rise 1 to 2 hours until dough reaches the top of the pan.
• Bake about 50-65 minutes at 350 degrees, until completely cooked.
• Run knife around edge of loaf, and let cool completely.
• Remove outer pan rim.
• Cut a thin top layer from the bread and remove most of the bread inside, leaving a"shell" of bread to form your bowl.
• Place bread on serving tray (large enough to hold crackers or bread cubes around it).
• DIP:In mixer, mix cream cheese with all other ingredients except chili sauce and crab.
• When well blended, add chili sauce and mix until blended.
• Gently stir in crab meat.
• Spoon into shallow baking dish and bake until warm in the center.
• Cool until not hot to the touch.
• Spoon crab dip into bread bowl on serving tray; sprinkle bacon and almonds on top, and surround with assorted crackers and a few sprigs of greenery for garnish.

WARM SKILLET CRAB DIP IN A SOURDOUGH BREAD BOWL

Steps:

• Preheat oven to 425F.
• In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sour cream, mayonnaise, lemon juice, horseradish, Worcestershire, dry mustard and Old Bay seasoning and some salt and pepper, until well combined. Add the shredded cheese, green onion and crab, mixing on low (or with a spoon), just until combined. Set aside or spoon into a bowl, cover and refrigerate if making ahead.
• With a serrated knife, cut a round out of the top of your Sourdough bread round, leaving 1 - 1/2 inches around the outside of the round and about 1 1/2 inches deep. Gently pull the slice out of the top of the bread and set aside. Cut slices around the outside of the bread round, slicing down in about 1 inch intervals, slicing about 2/3 of the way down the side. Place bread round into your skillet. *Cut the round that you removed from the top into cubes and toast or serve plain with your finished bowl.
• Spoon your dip into the hollowed out center (it may sit above the top of the bread at this point but that's ok). Once filled, gently pull the slices around the outside outwards a bit. This will allow them to toast, but will also make your hollow a little bigger, so your dip should drop down into the bowl some more.
• Loosely cover top of bread bowl with a piece of aluminum foil and place into preheated oven. Bake for 15 minutes (or more if your dip was cold from the fridge). Remove from oven. Remove and discard aluminum foil. Sprinkle top of dip (and onto the tops of the bread as well), with the additional shredded cheese for topping. Return to the oven and bake a further 10 minutes, or until dip is warm and cheese is golden. *If toasting additional bread cubes, scatter on a baking sheet and place on the rack under the bread bowl for the last few minutes of baking (after the cheese has been added).
• Garnish with additional diced green onion and serve warm in the skillet. **Wrap the hot skillet handle if sering hot from the oven, just so no one is tempted to grab a hold of it!