Friday, September 21, 2012

Crab dip....nom, nom, nom

This is one of my favourite appy recipes, I got it from one of those church cookbook theory is that the best cookbooks, and usually the one's I go back to over and over, are those books put out by churches, ladies groups, charities....the ones that are a compilation of every one's favourite one is going to submit something that you pretty much guarantee the recipes are the best of the best!  This recipe always gets rave reviews.....

Start with a nice fresh loaf of round pumpernickel bread.  You could use sourdough too, if you prefer.

Cut a big circle out of the loaf, making a bowl for your dip.  Don't throw out that "lid" you've created, you will cut that up to use for the dip.

here it is ready to go into the oven.  I didn't take a picture of it on the platter, with the pieces of bread surrounding it, because I brought it to a family gathering, and I didn't want to whip out my camera and photograph my creation.  I'm just not that confident of a blogger yet I guess!!!
I've adapted the recipe, mostly because I didn't read it properly, and thought it was an EITHER/OR type recipe......I'm giving you the PROPER recipe, and I think the addition of the spinach would be fantastic.
Round loaf of bread, hollowed out
2 - 8 oz. pkgs of cream cheese (I always use the light.....every little bit helps!)
1 cup grated cheddar cheese
2 tsp. dill weed ( I omitted this because I didn't think I'd like the taste with the crab meat)
1/4 cup diced onion
1/2 cup bacon bits....I used crumbled real bacon....just think that tastes better
1 well drained can crab meat AND 1 pkg. frozen chopped spinach,, thawed  (this is where I messed up....I thought the recipe was either crab dip, or spinach....just realized as I was typing it out here, that it is BOTH) but if you don't like spinach, fear not, it tastes fantastic without it!
Mix together, adding spinach last.  Put inside loaf and wrap in foil.  Bake at 325 for 1 hour.  Serve hot with crackers and cut up pieces of bread.