4 green onions chopped, white and green parts separated
2 garlic cloves finely minced
8 ounces cream cheese softened
½ cup sour cream
½ cup mayonnaise
½ cup shredded white cheddar
1 cup shredded mozzarella divided
½ teaspoon hot sauce or to taste
½ teaspoon old bay seasoning
12 ounces lump crabmeat picked over for cartilage
1 can artichoke hearts drained and chopped
1 round boule bread loaf
1/4 cup Dark Horse Chardonnay


1.Preheat oven to 400°F.
2.Slice the top quarter off of the bread. Use a knife to cut a circle in the center of the bread, then scoop out the middle of the bread. Arrange on a baking sheet, and lay the torn pieces of the bread that you scooped out on the baking sheet as well. Those can be toasted and used to dip. Set aside.
3.In a bowl, add the cream cheese, sour cream and mayonnaise, stir together until well mixed.
4.Add the wine, old bay seasoning, hot sauce, garlic and white parts of the green onions, stir to combine.
5.Add the artichoke hearts and then the shredded cheddar, and 1/2 cup of shredded mozzarella, Mix until well combined. Fold in the crab meat gently.
6.Transfer the dip to the bread bowl. Top with the remaining 1/2 cup shredded mozzarella.
7.Bake for 15-20 minutes, until cheese is melted and bubbling. Garnish with green parts of onion. Serve with additional slices of bread and/or crackers for dipping, if desired.

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