Baked Crab Dip

• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
• 2 cups shredded cheddar cheese
• 4 green onions, thinly sliced
• 2 round loaves (1 pound each) unsliced sourdough or Italian bread
• Additional sliced green onions, optional
• Assorted fresh vegetables, crackers and/or toasted bread cubes

1. In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on
2. . Place reserved bread cubes in a single layer around bread bowls.
3. Bake, uncovered, at 350u0b0 until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

cream cheese, sour cream, crabmeat, cheddar cheese, green onions, loaves, green onions, fresh vegetables

Taken from www.tasteofhome.com/recipes/baked-crab-dip/ (may not work)