French Bread Crab Dip
Source of Recipe
From "Picnics, Potlucks, and Porch Parties" by Aimee Broussard
"Anytime we have friends over for a football watching party (we call it 'homegating' when your team is on the road and you can't tailgate), my husband says, 'Let me guess - you're making the crab dip?' But I can't help it; it's the perfect dip to serve when hosting friends. It's even great baked on its own, without the French bread loaf, and served with crackers."
List of Ingredients
• 3 cups shredded sharp Cheddar cheese
• 1 pound lump crabmeat, free of shells
• ¼ cup finely chopped onion
• ¼ cup finely chopped green onions
• ½ cup mayonnaise
• One 8-ounce package cream cheese, softened
• 1 tsp Worcestershire
• Salt and black pepper to taste
• One loaf French bread
Mix cheese and crabmeat together. Add onion, green onions, mayonnaise, cream cheese, Worcestershire, salt, and black pepper. Refrigerate in an airtight container for several hours.
Preheat the oven to 350°F.
Cut top off bread, and hollow out. Save bread pieces for dipping.
Spoon the dip into the hollowed-out bread loaf, and bake 35 to 40 minutes. Use reserved bread pieces and crackers for dipping.
Serves 8 to 10