SANDRA’S ARTICHOKE-CRAB-DIP STUFFED LOAVES

Written By admind Wednesday, November 7, 2012 Add Comment Edit

A perfect ‘Game Day’ appetizer

that will leave your fans

cheering for more...

Servings: (6 to 8)

Prep: 10 Mins.

Bake/Broil: 25 Mins.

INGREDIENTS

Stuffed Loaves:

1 (14 oz. can) artichoke hearts, drained and chopped

½ lb. lump dungeness crab meat

2 teaspoons dried minced onions

2 garlic cloves, minced

4 oz. cream cheese, at room temperature

¼ cup mayonnaise

½ cup sour cream

Pinch of cayenne

1 teaspoon dried parsley

½ cup grated mozzarella

¼ cup grated parmesean

1 (1 lb.) prepared French bread loaf

Topping:

2 tablespoons graded parmesean

¼ cup grated mozzarella

METHOD

Preheat oven to 350 degrees. Line a 9”x13” baking dish with foil, and set aside.

Combine artichoke, crab meat, onions, garlic, cream cheese, mayonnaise, sour cream, cayenne, parsley, mozzarella, and parmesean in a medium bowl.

Using a serrated knife, cut the French bread in half lengthwise, and then each half crosswise (ending with four 6” halves). Hollow out a ½” to form a slight well in center of each of bread half.

Equally spread stuffing mixture atop bread halves. Top with remaining cheeses.

Stuffed bread halves ready to be baked

Place loaves right side up in prepared baking dish, cover with foil, and bake for 20 minutes.

Just out of the oven after baking the first 20 Mins.

Remove bread from oven, and uncover. Turn oven up to broil. Broil stuffed bread halves for 4 to 5 minutes, just until cheese has melted and turns a light golden brown.