Baked Crab Dip
"We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri..."
INGREDIENTS
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1 package (8 ounces) cream cheese, softened
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2 cups sour cream
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2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
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2 cups shredded cheddar cheese
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4 green onions, thinly sliced
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2 round loaves (1 pound each) unsliced sourdough or Italian bread
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Additional sliced green onions, optional
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Assorted fresh vegetables, crackers
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