Hot Crab Dip in Pumpernickel Boule

Ready in 45 minutes

Top-ranked recipe named "Hot Crab Dip in Pumpernickel Boule"

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Ingredients

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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

Servings  

Preparation

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.

Credits

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

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