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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 17 |
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Every Christmas Eve, our family has a special hors dâoeuvre supper and this seafood-stuffed dip is a much-requested staple, says Terry Flewelling of Lacombe, Alberta. I got the recipe from a friend, who made it for my daughterâs wedding shower. Itâs so rich, elegant and creamyâand a huge hit at parties any time of year at all! Ingredients:
1 package (8 ounces) cream cheese, softened |
1/2 cup mayonnaise |
1-1/2 teaspoons dijon mustard |
1 can (6 ounces) small shrimp, rinsed and drained |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
2/3 cup shredded monterey jack cheese, divided |
1/2 cup chopped green onions |
1 round loaf (1 pound) sourdough bread |
assorted fresh vegetables |
Directions:
1. In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions.
2. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
3. Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.
4. Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes. Yield: 2-1/4 cups.
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