Thursday, April 10, 2008

Crab dip in bread bowl

1 large, round loaf French bread or sourdough bread
16 oz. cream cheese, softened
1 c. sour cream
1 bunch green onions, chopped (include the white part)
8 oz. crab or imitation crab
1 tsp freshly ground black pepper

Directions: Cut the top off of the round loaf of bread like a pumpkin lid. Pull out the inside of the bread and cut into bite sized pieces. Place all of this on a cookie sheet. Mix all the other ingredients together and pour into the round loaf of bread. Wrap this loaf tightly in foil, making sure to completely seal it or it will get too dried out in the oven. Cook it at 250° for 2 ½ hours. Toast the bread pieces in the oven till lightly golden. Use the bread pieces to dip into the crab dip.

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