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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I whipped up this recipe for a get-together when my husband had no interest in the spinach dip I had prepared. Ranch salad dressing mix is the fantastic flavoring.—Sharon Monroe, Littleton, Colorado Ingredients:
1 loaf (1 pound) loaf sourdough bread |
2 cups (16 ounces) sour cream |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat |
1 can (8 ounces) water chestnuts, drained and chopped |
1 envelope ranch salad dressing mix |
assorted fresh vegetables |
Directions:
1. Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread; set aside.
2. In a small bowl, combine the sour cream, crab, water chestnuts and salad dressing mix.
3. Fill bread shell with crab dip. Serve with vegetables and reserved bread cubes. Yield: 2-1/2 cups.
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