Bread Boat With Crab Spread
INGREDIENTS
  • 1 can (11 oz) Pillsbury┬« refrigerated crusty French loaf
  • 1 cup shredded Asiago cheese (4 oz)
  • 1 package (3 oz) cream cheese, softened
  • 2 tablespoons mayonnaise or salad dressing
  • 1 tablespoon white wine
  • Worcestershire sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 small clove garlic, finely chopped
  • 1 can (14 oz) artichoke hearts, drained, chopped
  • 1 can (6 oz) crabmeat, well drained
  • 1 jar (2 oz) diced pimiento, drained
  • 1 tablespoon chopped fresh parsley
DIRECTIONS
  1. Heat oven to 350┬░F.
  2. Bake French loaf as directed on can.
  3. Cool 30 minutes.
  4. In medium microwavable bowl, mix remaining ingredients except parsley. Set aside.
  5. Cut 1 inch from top of loaf.
  6. Cut top into 1-inch pieces; place in serving basket.
  7. With sharp knife, cut around inside of loaf, leaving 1/2-inch-thick sides.
  8. Remove bread, leaving inside of loaf hollow.
  9. Cut removed bread into 1-inch pieces; place in serving basket.
  10. Microwave cream cheese mixture uncovered on Medium (50%) 3 to 4 minutes or until hot, stirring twice.
  11. Spoon hot mixture into hollowed-out loaf. Sprinkle with parsley.
  12. Serve spread with bread pieces and/or crackers.
RECIPE BACKSTORY
from Pillsbury...