Total Time
1hr
Prep 15 mins
Cook 45 mins

A great dip served warm from a hollowed out round loaf of pumpernickel bread. This is from Taste of Home, submitted by Linda Doll of Alberta, Canada. I have served this at many parties and have given out the recipe a number of times.

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine all ingredients except the bread.
  2. Cut the top fourth off the loaf of bread and hollow out leaving a 1/2" shell.
  3. Cube the bread that you have removed making it large enough to dip with. Set aside.
  4. Fill the bread shell with the seafood mixture.
  5. Place on a layer of heavy duty foil and wrap tightly to seal.
  6. Place on a sheet pan and bake on middle rack of oven at 325F for 25 minutes.
  7. Remove foil, bake 20 minutes longer or until the crust is golden and the spread is heated through.
  8. Serve with bread sticks, crackers, vegetables and reserved bread cubes.
  9. It is not recommended that you use fat-free mayonnaise or cream cheese, however, I have used light cream cheese and it turned out fine.