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crab artichoke dip in bread bowl

Crab Artichoke Dip Recipe in a Bread Bowl

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 500kcal
Author: Becky Hardin
Crab Artichoke Dip is the perfect blend of cheese, artichoke, and crab in a tasty bread bowl. This bread bowl dip makes a great appetizer for game day, or any party!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 1 boule Sourdough or Rye bread (approx. 1 pound)
  • 8 ounces low-fat cream cheese room temperature (1 brick)
  • ½ cup mayonnaise
  • ½ cup low-fat sour cream
  • 14 ounces grilled artichoke hearts drained, rinsed, and chopped (1 jar)
  • 12 ounces lump crab meat (see notes)
  • ½ cup finely chopped red bell pepper
  • ½ cup chopped green onion
  • 1 tablespoon Buffalo Sauce or regular hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup freshly grated Parmesan cheese
  • cups freshly shredded mozzarella cheese divided
  • ½ cup freshly shredded pepper jack cheese (see notes)

Instructions

  • 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
    A person mixing a refreshing salad with crab and artichoke dip in a bowl.
  • 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.
    A loaf of bread stuffed with tuna salad and topped with a crab artichoke dip.
  • Bake for 15-20 minutes until the dip is fully heated through, melty, and bubbly.
    A delicious crab and artichoke dip served in a bread bowl with melted cheese and bread on top.
  • Serve with the toasted bread chunks from the inside of the bowl.

Video

Notes

  • You can use imitation crab but the real stuff is so much better! If using crab meat from a can, drain.
  • If you'd like your dip less spicy, swap out the pepper jack for sharp white cheddar.
  • If you can't find one large boule, you can use 2 smaller ones instead.
Storage: Store crab artichoke dip tightly wrapped in plastic wrap in the refrigerator for up to 3 days.

Nutrition

Calories: 500kcal | Carbohydrates: 12g | Protein: 25g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 1848mg | Potassium: 372mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1735IU | Vitamin C: 36mg | Calcium: 396mg | Iron: 2mg