Golden Gate Sourdough Shrimp Dip
Source of Recipe
"The Soup Mix Gourmet" By Diane Phillips
Recipe Introduction
This dip is baked in a hollowed-out loaf of sourdough bread. Use the inside of the bread for dipper, as well as crab claws, shrimp, and fresh vegetables. When the dip is gone, cut the bread into wedges and broil it to serve along with dinner another night.
List of Ingredients
1 round loaf sourdough or French bread
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon Old Bay seasoning
1 can Campbell's Condensed Cream of Shrimp Soup
1 tablespoon dry sherry
4 cups shredded Swiss cheese
1/2 cup sour cream
Recipe
1. Cut the top off the read so that it can be used later as a lid. Then, leaving a 1/2-inch-thick shell, removed the inside of the bread. Se the shell aside. Cut the soft insides of the bread into cubes and toast them until they are dry but not browned.
2. In a 3-quart saucepan, melt the butter over medium heat, add the garlic and Old Bay seasoning, and cook, stirring, for 3 minutes. Add the soup and sherry, stirring to combine. Bring the mixture to a boil, remove it from the heat, add the cheese and sour cream, and stir until the cheese melts. (At this point, you may refrigerate the dip for up to 2 days.)
3. Preheat the oven to 350 degrees. Pour the dip into the bread shell, place the bread on a baking sheet lined with aluminum foil, and cover the top with the bread lid. Bake the dip until it is bubbling, 30 to 40 minutes. Remove the bread from the pan and serve the dip immediately. (If you decide to serve the dip in a chafing dish or fondue pot, reheat the dip in a saucepan over medium-low heat until it cools to serving temperature. Pour it into the chafing dish and serve.
Serves 8.
Cheesy Variations:
Substitute white cheddar or smoked gouda for the Swiss cheese.
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