By Becky Hardin
Published Oct 5, 2018
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!
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!
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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Ingredients1x2x3x
- ▢ 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)
Video
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.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Crab Artichoke Dip Recipe in a Bread Bowl
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.
Video
Notes
- 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
