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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 32 |
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This creamy flavorful dip from Linda Doll of St. Albert, Alberta is sure to be popular at parties. âBake it in a hollowed-out pumpernickel or white round bread loaf,â she suggests. âServe it with bread cubes, pita bread or assorted raw veggies.â TIP: âI often used canned crab,â Linda notes. Ingredients:
1 package (8 ounces) cream cheese, softened |
2 cups (8 ounces) shredded cheddar cheese |
1 cup mayonnaise |
1 can (4 ounces) tiny shrimp, rinsed and drained |
3/4 cup imitation crabmeat, chopped |
1/2 cup chopped green onions |
1/4 cup grated parmesan cheese |
2 teaspoons dill weed |
2 teaspoons minced fresh parsley |
1 round loaf (1-1/2 pounds) unsliced bread |
assorted fresh vegetables |
Directions:
1. In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture.
2. Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes. Yield: 4 cups.
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