Hot Crab Dip in Pumpernickel Boule

Ready in 45 minutes


2 cups Crabmeat
1 cup Sour cream
1 cup Cream cheese; softened
1 cup Buttermilk
1 cup Mayonnaise
1 cup Monterey jack cheese; shredded
1 cup White Cheddar; shredded
8 ounces Artichoke hearts; drained and chopped
1/2 cup Capers
2 tablespoons Garlic; minced
1/2 teaspoon Black pepper
1/2 teaspoon Old Bay
1/2 teaspoon Dill
1/4 cup Parmigiano-Reggiano Cheese; grated
2 teaspoons Hungarian paprika; hot
2 ea Pumpernickel boule

Original recipe makes 4 Servings



Preheat oven to 400 degrees. In a large bowl, combine all dip ingredients. Stir until well mixed. Place in a buttered 8 x 8 pan and bake for 20 minutes. Cut off the top of the boule. Hollow out the loaf and cube. Save the top and the removed pieces so that they may be used for dipping. Spoon dip into hollow bread. Place the filled boule in foil with top open and bake for 10 minutes until hot and crusty. Serve immediately with bread pieces for dipping.

Alert editor   
Calories Per Serving: 1150 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Hot Crab Dip in Pumpernickel Boule. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free