Hot Seafood Spread

Submitted by mums the word

"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."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 4 cups

ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups cheddar cheese, shredded
• 1 cup mayonnaise
• 1 (4 1/4 ounce) can baby shrimp, rinsed and drained or 1/2 cup cooked shrimp
• 3⁄4 cup imitation crabmeat
• 1⁄2 cup green onion, chopped
• 1⁄4 cup parmesan cheese, grated
• 2 teaspoons dill weed
• 2 teaspoons fresh parsley, minced
• 1 loaf pumpernickel bread, round or 1 loaf Italian bread

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.