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Joelle's Famous Hot Crab and Artichoke Dip

By: JOELLEFLYNN

"This hot crab and artichoke dip recipe is the best one around! Very flavorful and a crowd pleaser! Easy to make and mmm good! From a native Marylander who knows her crabs."

Rate/Review | Read Reviews (51)

What to Drink?
	Sauvignon Blanc

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

3 (6 ounce) cans crabmeat
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup mayonnaise
1 cup heavy cream
1 (10 ounce) can artichoke hearts, drained
1 1/2 cups shredded white Cheddar cheese
1 tablespoon prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning TM
2 tablespoons minced garlic
ground black pepper to taste
2 (1 pound) loaves sourdough bread

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine crabmeat, cream cheese, sour cream, mayonnaise, heavy cream and artichokes. Season with horseradish, lemon juice, garlic, and black pepper. Mix well and spread mixture into a 9x13 inch baking dish and sprinkle the white Cheddar cheese and Old Bay seasoning on top.
Bake in a preheated oven for 30 minutes or until warm and melted. Meanwhile, hollow out the loaves of sourdough bread. Reserving the bread removed.
Spoon the hot crab dip into the hollowed out loaves of sourdough. Use the reserved bread for dipping.