Seafood Bread Dip

This is a Carrie Rhodes recipe direct from Lake Eden, Minnesota!

• Ready In: 2 hrs 15 mins
• Yields: 1 appetizer

Ingredients

• 4 (8 ounce) packages  of softened cream cheese (32 ounces in all)
• 1⁄2 lb  chopped  crabmeat, and or 1⁄2 lb  chopped shrimp
• 4  green onions, cleaned, peeled and chopped including 3 inches of the stems
• 1  teaspoon  garlic salt
• 1  teaspoon black pepper
• 1⁄4 cup  dried chopped onion
• 1⁄3 cup mayonnaise
• 2  teaspoons lemon juice
• 1  loaf  bread (round, unsliced, 10 to 12 inches in diameter)
• 1  egg (beaten)

Directions

1. Preheat over to 300 degrees F, rack in the middle position.
2. Unwrap cream chees, put it in a large microwave-safe bowl, and heat it for 40 seconds on HIGH in the microwave. Turn the bowl and keep heating it in 20-second increments until it's soft and you can stir it.
3. Add the remaining ingredients and stir it all up.
4. Cut the top off the loaf of bread and set it aside to use later. Hollow out the bread with a spoon, but be careful to leave at least half-inch of bread on the bottom and the sides. Brush the inside of the loaf with the beaten egg and pop it in the oven for 5 to 10 minutes until the egg had dried. Then fill the loaf with the seafood mixture and put the top back on.
5. Wrap the loaf tightly in two layers of foil, keeping the top up. Set the loaf on a cookie sheet and bake for 2 hours at 300 degrees F.
6. To serve, take off the top and invite your guests to dip bread squares, crackers, or vegetable sticks.