Seafood Dip In A Sourdough Loaf Recipes

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!

BAKED CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
• Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, 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.
• 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.
• Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
• Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

FANTASTIC CRAB DIP

Steps:

• In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat. Store, covered, in refrigerator until ready to use.
• To serve warm, heat in microwave for 3 to 4 minutes.

BEST HOT CRAB DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
• In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
• Bake in preheated oven until top is crusty, about 15 to 20 minutes.
• Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

HOT CRAB DIP IN A ROUND LOAF

Steps:

• Mix together and set aside.
• Take round loaf of bread (sour dough) and cut small circle out of top of bread (do not throw it away).
• Cut away the center of the bread to make a hollow space inside (keep insides as well).
• Place crab meat mixture inside bread.
• Put the lid you sliced off back on.
• Bake at 350° for 1 hour and serve hot with remaining bread or extra baguette.
• If extra filling, place in casserole dish and bake beside bread.

GREEN GODDESS SHRIMP DIP IN A SOURDOUGH BOWL

Steps:

• Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, dill, tarragon, parsley, scallions, mayonnaise and sour cream to the food processor and process until smooth.
• Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with ½ teaspoon salt, a few grinds of pepper, and hot sauce to taste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
• Preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell; set aside. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce. Bake until toasted, 5 to 8 minutes. Fill the loaf with the dip and top with dill. Serve with the toasted bread and crackers and/or crudites.