Seafood Dip Bread Bowl (Printable Version)
# What You'll Need:
→ Base
01 -
1 big crusty sourdough bread hollowed out
→ Seafood Mix
02 -
1/2 pound juicy cooked shrimp, cut into chunks
03 -
1/2 pound premium lump crab meat
→ Creamy Base
04 -
1 cup grated mozzarella, fresh not packaged
05 -
1/2 cup softened cream cheese at room temp
06 -
1/3 cup good quality mayo
→ Seasonings & Aromatics
07 -
1/4 cup chopped green onions
08 -
2 fat garlic cloves, finely diced
09 -
1 teaspoon Old Bay spice mix
10 -
1/2 teaspoon rich paprika
11 -
1 tablespoon squeezed lemon juice
# Preparation Steps:
01 -
Crank up your oven to 375°F (190°C) so it's good and hot before we start.
02 -
Cut a big hole in your sourdough loaf, making sure the walls are thick enough to handle our filling. Don't toss the bread you cut out – we'll use it for dipping later.
03 -
Grab a bowl and mix your room temp cream cheese, mayo, mozzarella, green onions, garlic, Old Bay, paprika, and lemon juice until everything's nicely combined.
04 -
Carefully stir in your chunky shrimp and crab meat. Don't mix too hard – we want those big seafood pieces to stay whole throughout the creamy mixture.
05 -
Pack your seafood mix into the bread bowl, spreading it evenly. Stick it on a baking sheet and cook for 20-25 minutes until it's hot, bubbly and golden on top.
06 -
Take it out when it's done, toss some fresh green onions on top, and put it on the table while it's still warm. Place the bread pieces you saved around it for everyone to dig in.
# Additional Tips:
01 -
You can make the filling a day early and keep it in the fridge – just don't put it in the bread until you're ready to bake
02 -
Small bread rolls work great for single-serving portions at get-togethers
03 -
Don't have a bread bowl? Just use a baking dish instead