By: Becky - The Cookie Rookie
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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!
Table of Contents
Why We Love This Crab Artichoke Dip Recipe
This Crab Artichoke Dip is the type of classic starter your family will request time and time again. Even the ones unsure about seafood will eat this right up. It’s not super strong on the seafood taste, it’s just perfect. Totally and utterly delicious!
- Warm. This dip is best served warm so the gooey cheeses can marry with the crab and artichokes– so lush!
- Flavorful. Grilled artichoke hearts, sweet lump crab meat, fresh bell peppers and green onions, and Buffalo sauce create a flavor sensation.
- Bread Bowl. Who doesn’t love a dip served in an edible bread bowl?! Enjoy every last bite!
A Bread Bowl For Crab and Artichoke Dip
There’s something about bread bowl dips that always feels extra fun, creative, and classy. Making a dip and cooking it straight into a bowl made of fresh bread is the ultimate crave-able appetizer.
By making your own bread bowl for this crab artichoke dip, not only do you have a serving dish (one that you can eat, thank you), but you also have your dippers.
When you hollow out the loaf of bread, just use it to make bread slices or chunks that you can dip in the crab and artichoke dip. So simple, yet so genius!
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How to Store and Reheat
Store leftover crab artichoke dip tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through and bubbly. We do not recommend freezing this dip.
Serving Suggestions
This crab artichoke dip recipe is enough to fill a large bread bowl, or two smaller bread bowls. Serve it warm along with the extra bread pieces, and add in some pita chips, tortilla chips, or bagel chips for more dipping.
More Dip Recipes To Try
- Queso Dip
- Mexican Street Corn Dip
- Buffalo Chicken Dip
- Velveeta Cheese Dip
Notes from the Test Kitchen
- You can use fresh, canned, or imitation crab meat in this recipe, though we recommend fresh for the best flavor.
- For a less spicy dip, swap out the pepper jack for sharp white cheddar.
- You can use 2 smaller bread boules instead of 1 large one.
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Recipe
Crab Artichoke Dip Recipe in a Bread Bowl
4.50 from 26 votes
Author: Becky – The Cookie Rookie
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Serves6
Print Rate
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Crab Artichoke Dip is the perfect blend of cheese, artichoke, and crab in a tasty bread bowl. This bread bowl dip makes a great appetizer for game day, or any party!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 1 boule Sourdough or Rye bread (approx. 1 pound)
- 8 ounces low-fat cream cheese room temperature (1 brick)
- ½ cup mayonnaise
- ½ cup low-fat sour cream
- 14 ounces grilled artichoke hearts drained, rinsed, and chopped (1 jar)
- 12 ounces lump crab meat (see notes)
- ½ cup finely chopped red bell pepper
- ½ cup chopped green onion
- 1 tablespoon Buffalo Sauce or regular hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
- 1¼ cups freshly shredded mozzarella cheese divided
- ½ cup freshly shredded pepper jack cheese (see notes)
Instructions
Preheat oven to 400°F.
Cut the top off of the loaf of bread. Hollow out the bread, leaving a ½-inch wall on all sides, to create the bowl.
1 boule Sourdough or Rye bread
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 the cream cheese, mayo, and sour cream together until smooth.
8 ounces low-fat cream cheese, ½ cup mayonnaise, ½ cup low-fat sour cream
Fold in the chopped artichokes, crab meat, peppers, onions, both sauces, garlic pepper, and salt and pepper to taste.
14 ounces grilled artichoke hearts, 12 ounces lump crab meat, ½ cup finely chopped red bell pepper, ½ cup chopped green onion, 1 tablespoon Buffalo Sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, Kosher salt and freshly ground black pepper
Finally, add in the Parmesan, 1 cup of the mozzarella, and all of the pepper jack.
½ cup freshly grated Parmesan cheese, 1¼ cups freshly shredded mozzarella cheese, ½ cup freshly shredded pepper jack cheese
Spoon the mixture into the bread bowl and pat down with your spoon to pack. Sprinkle with the remaining ¼ cup of mozzarella.
Bake for 15-20 minutes until the dip is fully heated through, melty, and bubbly.
Serve with the toasted bread chunks from the inside of the bowl.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use imitation crab but the real stuff is so much better! If using crab meat from a can, drain.
- If you’d like your dip less spicy, swap out the pepper jack for sharp white cheddar.
- If you can’t find one large boule, you can use 2 smaller ones instead.
Storage:Store crab artichoke dip tightly wrapped in plastic wrap in the refrigerator for up to 3 days.
Nutrition Information
Calories: 500kcal (25%) Carbohydrates: 12g (4%) Protein: 25g (50%) Fat: 39g (60%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 9g Monounsaturated Fat: 8g Trans Fat: 0.03g Cholesterol: 93mg (31%) Sodium: 1848mg (80%) Potassium: 372mg (11%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 1735IU (35%) Vitamin C: 36mg (44%) Calcium: 396mg (40%) Iron: 2mg (11%)
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How to Make Crab Artichoke Dip Step by Step
Prep the Bread Bowl: Preheat your oven to 400°F. Cut the top off of a 1-pound boule of sourdough or rye bread. Hollow out the bread, leaving a ½-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.
Make the Dip: In a large bowl, stir 8 ounces (1 brick) of low-fat cream cheese, ½ cup of mayonnaise, and ½ cup of low-fat sour cream together until smooth. Fold in 14 ounces (1 jar) of drained, rinsed, and chopped grilled artichoke hearts, 12 ounces of lump crab meat, ½ cup of finely chopped red bell pepper, ½ cup of chopped green onion, 1 tablespoon of Buffalo Sauce, 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, and kosher salt and freshly ground black pepper to taste.
Add the Cheese: Stir in ½ cup of freshly grated Parmesan, 1 cup of freshly shredded mozzarella, and ½ cup of freshly shredded pepper jack cheese. Spoon the mixture into the bread bowl and pat down with your spoon to pack. Sprinkle with the remaining ¼ cup of mozzarella.
Bake and Serve: Bake for 15-20 minutes until the dip is fully heated through, melty, and bubbly. Serve with the toasted bread chunks from the inside of the bowl.
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