Crab Dip in a Bread Bowl

Recipe by BeachGirl
READY IN: 2hrs
SERVES: 48-60


  • DIP
  • 3
    lbs cream cheese, softened (some of cheese can be fat free or low-fat)
  • 2
    lbs backfin crab meat
  • 1
    (12 ounce) bottle Heinz Chili Sauce
  • 1
    teaspoon Old Bay Seasoning
  • 1
    teaspoon hot sauce
  • 3
    tablespoons horseradish (not horseradish sauce)
  • 3
    tablespoons oscar meyer bacon bits
  • 1
    cup toasted almond
  • BREAD BOWL can purchase Sourdough Boules
  • 2
    packages bread mix
  • 2
    cups water


  • If you purchase bakery round bread, omit the next few steps.
  • BREAD BOWL:Mix both bread mixes together according to manufacturer's instructions.
  • Let rise until double in bulk.
  • With non-stick cooking spray, spray the inside of a 9" or 1" springform pan.
  • Knead dough and place in pan, pressing down as evenly flat as possible.
  • Let rise 1 to 2 hours until dough reaches the top of the pan.
  • Bake about 50-65 minutes at 350 degrees, until completely cooked.
  • Run knife around edge of loaf, and let cool completely.
  • Remove outer pan rim.
  • Cut a thin top layer from the bread and remove most of the bread inside, leaving a"shell" of bread to form your bowl.
  • Place bread on serving tray (large enough to hold crackers or bread cubes around it).
  • DIP:In mixer, mix cream cheese with all other ingredients except chili sauce and crab.
  • When well blended, add chili sauce and mix until blended.
  • Gently stir in crab meat.
  • Spoon into shallow baking dish and bake until warm in the center.
  • Cool until not hot to the touch.
  • Spoon crab dip into bread bowl on serving tray; sprinkle bacon and almonds on top, and surround with assorted crackers and a few sprigs of greenery for garnish.