Description
At its core, this dish is a warm seafood spread characterized by its creamy texture and rich flavor profile. Unlike cold dips that rely on raw vegetables for crunch, this hot version focuses on melted cheeses and tender chunks of seafood. The addition of artichokes provides a necessary structural contrast and a slight acidity that cuts through the richness of the dairy.
Ingredients
For the dip
1 cup lump crab meat (drained, shells removed)
1 cup canned artichoke hearts, chopped
4 oz cream cheese, softened
½ cup sour cream
½ cup mayonnaise
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp lemon juice
½ tsp black pepper
¼ tsp salt
1 tbsp chopped parsley (optional)
For the bread bowl
1 large round sourdough bread loaf
Extra bread pieces or crackers for dipping
Instructions
Preheat the oven to 375°F (190°C).
Prepare the bread bowl
Cut the top off the sourdough loaf.
Hollow out the center, leaving about a 1-inch thick shell.
Cut the removed bread into cubes for dipping.
Make the dip mixture
In a bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
Stir in crab meat, chopped artichokes, mozzarella, Parmesan, garlic, lemon juice, salt, and pepper.
Fill the bread bowl
Spoon the dip mixture into the hollowed bread loaf.
Place the filled bread bowl on a baking sheet.
Bake
Bake for 20–25 minutes until the dip is hot and bubbly and the cheese is melted.
Serve
Garnish with chopped parsley if desired.
Serve warm with bread cubes, crackers, or fresh vegetables.
Notes
This Hot Crab & Artichoke Dip in a bread bowl is the perfect crowd-pleasing appetizer. The creamy, cheesy dip paired with the warm crusty bread makes every bite rich and comforting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
Keywords: Warm seafood bread bowl appetizer, creamy crab and artichoke spread, baked crab dip in sourdough, cheesy artichoke crab dip recipe