Crab Dip Bread Bowl

CRAB ARTICHOKE DIP, SERVED IN SAN FRANCISCO STYLE SOURDOUGH BREAD

Locally caught Dungeness crab is on every foodie’s wish list when visiting San Francisco. Even if you don’t have access to Dungeness crabs, Tom Leonard’s Crab Artichoke dip served in a sourdough bread bowl is sure to hit the spot.

Ingredients

  • 16 oz. Crab Meat
  • 8 oz. Artichoke Hearts, chopped & drained
  • 1-1/2 cup Mayonnaise
  • 1 cup Cream Cheese
  • 3 oz. Romano Cheese, grated
  • 1 oz. Lemon Juice
  • 1 tsp. Hot Sauce
  • 1 tsp. White Truffle Oil
  • 1 tsp. Old Bay Seasoning
  • 1 rib Green Onion, chopped fine
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper

Directions

  1. In a food processor, add all ingredients except the crabmeat and the chopped scallions. Blend well to a smooth consistency.
  2. Transfer mixture to a small mixing bowl.
  3. Fold in the crabmeat and chopped scallions.
  4. Serve in a loaf of Tom Leonard’s sourdough bread, with the top hollowed out to make a bowl, alongside Tom Leonard’s kettle chips.