Baked Crab & Artichoke Dip

Baked Crab & Artichoke Dip

Ingredients:

2 (8 ounce) packages cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
3 cloves garlic, minced
2 tsp fresh chopped tarragon leaves
zest and juice from 1 lemon
1 tsp Worcestershire sauce
salt and pepper to taste
cayenne to taste
1 pound lump crab meat, drained
1 (14-oz) can artichoke bottoms
6 oz white Cheddar cheese, divided
1 large round or oval loaf sourdough bread
About 30 min at 375 degrees F.

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.

2.Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.

3.Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.

4.Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.

5.Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes