Nothing says, “this party rocks” Baked Crab & Artichoke Dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.”
2 (8 ounce) packages cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
3 cloves garlic, minced
2 tsp fresh chopped tarragon leaves
zest and juice from 1 lemon
1 tsp Worcestershire sauce
Sea salt and pepper to taste
1/2 teaspoon cayenne
1 1/2 pounds lump crab meat, drained
1 (14-oz) can artichoke bottoms
6 oz white Cheddar cheese, divided
1 large round or oval loaf sourdough bread
Preheat oven to 375 degrees F (190 degrees C).
Line a baking dish with aluminum foil.
Combine ingredients in a large bowl; season with sea salt and black pepper.
Cut the top 1/3 off the loaf of sourdough bread and discard.
Remove the bread filling and discard, leaving just the crust.
Place in the prepared baking dish.
Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.