Hot Crab Dip Baked in a Bread Bowl Recipe
Introduction
This hot crab dip baked inside a sourdough bread bowl is a perfect appetizer for gatherings or cozy nights in. Creamy, cheesy, and packed with fresh crab meat, it’s sure to be a crowd-pleaser.
Ingredients
- 8 oz. crab meat (fresh or lump preferred)
- 8 oz. cream cheese
- 1 1/2 cups sour cream
- 5 green onions, sliced
- 2 cups cheddar cheese, shredded (mild or sharp)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1/2 tsp. red pepper flakes
- 2 sourdough round bread loaves
Instructions
- Step 1: In a large bowl, combine the crab meat, cream cheese, sour cream, sliced green onions, shredded cheddar cheese, garlic powder, onion powder, salt, and red pepper flakes. Mix well until all ingredients are evenly incorporated.
- Step 2: Cut the tops off the sourdough bread loaves and carefully hollow out the insides to create bread bowls, leaving a sturdy shell.
- Step 3: Spoon the crab dip mixture into the hollowed-out bread bowls, filling them completely.
- Step 4: Place the filled bread bowls on a baking sheet and bake in a preheated oven at 350°F (175°C) for 40 minutes, or until the dip is bubbly and the bread is golden.
Tips & Variations
- Use lump crab meat for a more luxurious texture, or canned crab meat for convenience.
- Swap sour cream for Greek yogurt to add a slight tang and reduce fat.
- Add a splash of Worcestershire sauce or hot sauce for extra depth of flavor.
- Try using different cheeses like Monterey Jack or pepper jack for a twist.
- Serve with extra bread pieces, crackers, or vegetable sticks for dipping.
Storage
Store leftover crab dip in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in an oven-safe dish and warm at 350°F (175°C) until heated through, about 15-20 minutes. Avoid storing the bread bowl, as it may become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the crab dip ahead of time?
Yes, you can prepare the dip mixture a day in advance and keep it refrigerated. Fill the bread bowls and bake just before serving to keep the bread fresh.
What can I use if I don’t have sourdough bread?
Any sturdy round bread like Italian or boule works well. Avoid soft breads that won’t hold the dip during baking.
PrintHot Crab Dip Baked in a Bread Bowl Recipe
This Hot Crab Dip baked in a sourdough bread bowl is a rich and creamy appetizer perfect for gatherings and parties. Combining fresh lump crab meat with a savory mixture of cream cheese, sour cream, cheddar cheese, and a blend of spices, this dip is baked until bubbly and served straight from a hollowed-out bread bowl for an impressive presentation and irresistible flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Dip Ingredients
- 8 oz. lump crab meat (fresh preferred)
- 8 oz. cream cheese
- 1 1/2 cups sour cream
- 5 green onions, sliced
- 2 cups shredded cheddar cheese (mild or sharp)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp red pepper flakes
Bread Bowl
- 2 sourdough round bread loaves
Instructions
- Prepare the dip mixture: In a mixing bowl, combine the crab meat, cream cheese, sour cream, sliced green onions, shredded cheddar cheese, garlic powder, onion powder, salt, and red pepper flakes. Mix well until all ingredients are thoroughly incorporated.
- Hollow out the bread bowls: Slice the tops off both sourdough round loaves. Carefully remove the inner bread from each loaf, creating a hollow cavity to hold the dip, while leaving enough bread walls intact to keep the structure stable.
- Fill the bread bowls: Spoon the prepared crab dip mixture into each hollowed-out bread bowl, spreading it evenly and filling to the brim.
- Bake the dip: Place the filled bread bowls on a baking sheet and bake in a preheated oven at 350°F (175°C) for 40 minutes, or until the dip is hot, bubbly, and slightly golden on top.
Notes
- For best flavor, use fresh lump crab meat rather than canned or imitation crab.
- Adjust the amount of red pepper flakes to your preferred spice level.
- The bread removed from the centers can be cut into cubes and toasted for dipping.
- Serve immediately after baking for the best presentation and warm gooey texture.
- Can be made ahead and refrigerated prior to baking—just add a few extra minutes to baking time if baking straight from the fridge.
Keywords: Hot crab dip, bread bowl appetizer, baked crab cheese dip, party dip, sourdough bread bowl
