Bread Boat With Crab Spread

• 1 (11 ounce) can Pillsbury refrigerated crusty french loaf
• 12 cup shredded asiago cheese
• 12 cup shredded monterey jack pepper cheese
• 1 (3 ounce) package cream cheese, softened (at room temperature)
• 2 tablespoons mayonnaise or 2 tablespoons salad dressing or 2 tablespoons Miracle Whip
• 1 tablespoon white wine worcestershire sauce
• 14 teaspoon crushed red pepper flakes
• 1 small garlic clove, finely chopped
• 1 (14 ounce) can artichoke hearts, drained, chopped
• 6 ounces crabmeat, well drained and picked over
• 2 ounces diced pimentos, drained
• 1 tablespoon chopped fresh parsley

1. Heat oven to 350F
2. Bake French loaf as directed on can.
3. Cool 30 minutes.
4. In medium microwavable bowl, mix remaining ingredients except parsley.
5. Set aside.
6. Cut 1 inch from top of loaf.
7. Cut top into 1-inch pieces; place in serving basket.
8. With sharp knife, cut around inside of loaf, leaving 1/2-inch-thick sides.
9. Remove bread, leaving inside of loaf hollow.
10. Cut removed bread into 1-inch pieces; place in serving basket.
11. Microwave cream cheese mixture uncovered on medium (50%) 3 to 4 minutes or until hot, stirring twice.
12. Spoon hot mixture into hollowed-out loaf.
13. Sprinkle with parsley.
14. Serve spread with bread pieces and/or crackers &/or seasoned party pitas(recipe #146950).

asiago cheese, pepper cheese, cream cheese, mayonnaise, white wine worcestershire sauce, red pepper, garlic, crabmeat, pimentos, parsley

Taken from www.food.com/recipe/bread-boat-with-crab-spread-202364 (may not work)