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crab artichoke dip in bread bowl

Warm Crab Artichoke Dip in a Bread Bowl

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 697kcal
Crab Artichoke Dip in a Bread Bowl is the perfect EASY appetizer for tailgating or celebrating with friends. This delicious crab and artichoke dip is cheesy, hot, and so good. The Super Bowl won't be the same without this simple bread bowl dip!
Print Recipe


  • 1 large round loaf or 2 small round loaves Sourdough or Rye Bread
  • 8 ounces low fat cream cheese at room temperature
  • 1/2 cup mayonnaise I prefer olive oil mayo
  • 1/2 cup low fat sour cream
  • 14 ounces artichoke hearts drained, rinsed, and chopped (I love the grilled artichokes that come in a jar, extra flavor!)
  • 12 ounces lump crab meat you can use imitation crab but the real stuff is so much better! If using crab meat from a can, drain.
  • 1/2 cup red pepper finely chopped
  • 1/2 cup green onion chopped
  • 1 tablespoon buffalo hot sauce or regular hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/2 cup grated parmesan cheese
  • 1 1/4 cup shredded Mozzarella cheese divided
  • 1/2 cup shredded Pepper Jack cheese see note
  • **NOTE: If you don't want this to be spicy substitute Borden shredded Sharp White Cheddar cheese in place of the pepper jack


  • Preheat oven to 400F
  • Cut the top off of the loaf of bread. Hollow out the bread, leaving 1/2 inch wall on all sides, to create the bowl. 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 together the cream cheese, mayo, and sour cream. Stir until smooth.
  • Stir in the chopped artichokes, crab meat, peppers, onions, both sauces, garlic pepper, and salt and pepper to taste.
  • Finally, stir in the parmesan, 1 cup mozzarella, and pepper jack.
  • Spoon the mixture into the bread bowl and pat down with your spoon to pack. Sprinkle with the remaining 1/4 cup mozzarella.
  • Bake for 15-20 minutes until the dip is fully heated through, melty, and bubbly.
  • Serve with pita chips, bagel chips, and the toasted bread chunks from the inside of the bowl.
  • Enjoy!



Recipe will make one large bread bowl or two small bread bowls.


Calories: 697kcal | Carbohydrates: 17g | Protein: 42g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 2242mg | Potassium: 555mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2530IU | Vitamin C: 53.7mg | Calcium: 780mg | Iron: 2.2mg