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Categories:Viewed: 11 - Published at: 4 years ago
Ingredients
- 2 (16 ounce) cans artichoke hearts
- 2 (8 ounce) cans crabmeat (I prefer Trader Joes, most authentic)
- 1 cup of real shredded parmesan cheese
- 2 cups of real mayonnaise
- 1 (6 ounce) canof chopped jalapenos (depending on your preferred spice level) or 1 (6 ounce) can green chilies (depending on your preferred spice level)
- 14 teaspoon smoked paprika (divided)
Method
- Preheat oven to 350.
- Drain artichokes & crab meat ( I just open the can, leave on the lid & pour the water out).
- Pour artichokes into small casserole dish & chop until pieces are shredded.
- Add mayonnaise & stir.
- Add parmesan, crab meat & jalapenos or green chiles, then stir altogether.
- Sprinkle 1/2 paprika on top evenly.
- Bake for 10 minute then carefully stir & sprinkle remaining paprika on top.
- Cut of top of boule bread bowl w/ a knife.
- Point serated knife downward & push down to cut round circle out.
- (Be careful not to cut all the way through.)
- Chop center piece into bite size pieces
- Place baguette on cutting board & cut 1/4 inch slices.
- Remove casserole dish & place on oven to cool slightly.
- Increase oven temperature to broil.
- Place baguette slices on cookie sheet & bake for 1 minute or until golden brown.
- Allow baguettes to cool for 1 minute
- Place boule bowl on round serving dish, then layer toasted baguettes or Triscuits evenly around bread bowl.
- Spoon hot dip into boule bowl then serve.
- (I place a small appetizer spreader or spoon for serving as dip is still hot.
- I serve center cut of bread bowl when restocking baguettes or Triscuits).
