Preheat oven to 400°F.
Cut the top off of the loaf of bread. Hollow out the bread, leaving a ½-inch wall on all sides, to create the bowl.
1 boule Sourdough or Rye bread
Tear or chop the bread you removed into chunks or cubes. Set bread bowl and cubes onto a large baking sheet and place in the oven for 10 minutes to toast. Remove from the oven and set aside.
In a large bowl, stir the cream cheese, mayo, and sour cream together until smooth.
8 ounces low-fat cream cheese, ½ cup mayonnaise, ½ cup low-fat sour cream
Fold in the chopped artichokes, crab meat, peppers, onions, both sauces, garlic pepper, and salt and pepper to taste.
14 ounces grilled artichoke hearts, 12 ounces lump crab meat, ½ cup finely chopped red bell pepper, ½ cup chopped green onion, 1 tablespoon Buffalo Sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, Kosher salt and freshly ground black pepper
Finally, add in the Parmesan, 1 cup of the mozzarella, and all of the pepper jack.
½ cup freshly grated Parmesan cheese, 1¼ cups freshly shredded mozzarella cheese, ½ cup freshly shredded pepper jack cheese
Spoon the mixture into the bread bowl and pat down with your spoon to pack. Sprinkle with the remaining ¼ cup of mozzarella.
Bake for 15-20 minutes until the dip is fully heated through, melty, and bubbly.
Serve with the toasted bread chunks from the inside of the bowl.