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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe was given to me about 15 years ago. Serve with fresh vegetables, crackers, rye bread cocktail slices or reserved filling of bread that was scooped out earlier. Ingredients:
1 round loaf sourdough bread |
1 (15 ounce) jar cheez whiz |
8 ounces cream cheese, softened |
2 (6 1/2 ounce) cans crabmeat, drained |
Directions:
1. Cut off about 1-inch from the top of the loaf and reserve.
2. Scoop out the inside of the loaf, leaving a 1-inch shell.
3. Place the hollowed shell out in the air to dry for 2 hours.
4. Meanwhile, mix cheeses in a double boiler; add crab meat.
5. Pour into shell and replace top.
6. Wrap completely in foil and bake325* for 1 hour.
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