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Baked Crab and Artichoke Dip

This baked crab, spinach, and artichoke dip is made and served in an edible bread bowl!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Mediterranean
Servings 12 people
Calories 4988 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking Dish
  • 1 Aluminum Foil
  • 1 Chef's knife For cutting bread
  • 1 Mixing Spoon or Spatula

Ingredients
  

Main

  • 2 8 ounce packages cream cheese, softened
  • 1 pound lump crabmeat drained
  • 1 14 ounce can artichoke bottoms, drained and chopped
  • 6 ounces shredded white Cheddar cheese
  • ½ cup finely diced red bell pepper
  • ½ cup sour cream
  • ⅓ cup chopped green onions
  • ¼ cup mayonnaise
  • 3 cloves garlic minced
  • 1 lemon zested and juiced
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon Worcestershire sauce
  • 1 pinch cayenne pepper or more to taste
  • salt and freshly ground black pepper to taste
  • 1 round loaf sourdough bread
  • 2 tablespoons shredded white Cheddar cheese

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Stir together cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, sour cream, green onions, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl until well combined. Season with salt and black pepper.
  • Cut the top 1/3 off of sourdough loaf and discard. Remove bread filling and discard, leaving just crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.
  • Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes. stacy

Notes

Ensure cream cheese is thoroughly softened to achieve a smooth, homogenous dip. For optimal flavor, consider using high-quality, fresh lump crabmeat, gently folding it in at the end to maintain its texture. When hollowing out the sourdough, leave a substantial wall to prevent the dip from leaking during baking. To enhance presentation, garnish with extra fresh tarragon or a sprinkle of smoked paprika before serving. Serve immediately to enjoy the warmth and gooey texture, perhaps with some toasted baguette slices alongside the edible bread bowl.