Easy and delicious, a sourdough round is filled with crab dip and baked up in a skillet. Great for easy entertaining.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8 servings
- Energy: 180 kcal
- 8 oz block cream cheese at room temperature
- 1/2 cup sour cream
- 3 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 2 tsp horseradish
- 1/2 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- Pinch Old Bay Seasoning
- Salt and freshly ground pepper to taste
- 1/2 cup Gruyere cheese shredded (See notes for alternate cheese ideas)
- 1/4 cup green onion diced
- 2 4 oz cans cans lump crab meat drained and picked over, if needed
- 3/4 cup shredded Gruyere cheese
- Additional diced onion for garnish
Preheat oven to 425F.
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sour cream, mayonnaise, lemon juice, horseradish, Worcestershire, dry mustard and Old Bay seasoning and some salt and pepper, until well combined. Add the shredded cheese, green onion and crab, mixing on low (or with a spoon), just until combined. Set aside or spoon into a bowl, cover and refrigerate if making ahead.
With a serrated knife, cut a round out of the top of your Sourdough bread round, leaving 1 – 1/2 inches around the outside of the round and about 1 1/2 inches deep. Gently pull the slice out of the top of the bread and set aside. Cut slices around the outside of the bread round, slicing down in about 1 inch intervals, slicing about 2/3 of the way down the side. Place bread round into your skillet. *Cut the round that you removed from the top into cubes and toast or serve plain with your finished bowl.
Spoon your dip into the hollowed out center (it may sit above the top of the bread at this point but that’s ok). Once filled, gently pull the slices around the outside outwards a bit. This will allow them to toast, but will also make your hollow a little bigger, so your dip should drop down into the bowl some more.
Loosely cover top of bread bowl with a piece of aluminum foil and place into preheated oven. Bake for 15 minutes (or more if your dip was cold from the fridge). Remove from oven. Remove and discard aluminum foil. Sprinkle top of dip (and onto the tops of the bread as well), with the additional shredded cheese for topping. Return to the oven and bake a further 10 minutes, or until dip is warm and cheese is golden. *If toasting additional bread cubes, scatter on a baking sheet and place on the rack under the bread bowl for the last few minutes of baking (after the cheese has been added).
Garnish with additional diced green onion and serve warm in the skillet. **Wrap the hot skillet handle if sering hot from the oven, just so no one is tempted to grab a hold of it!
If you’d like to use another cheese, Swiss, Emmentaler or even Cheddar cheese would be good to use here.
Be sure to read the “Cook’s Notes” in the original post, for more tips, options, substitutions and variations for this recipe!