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Ingredients
- 1 can (11oz.) pillsbury refrigerated crusty french loaf
- 1 c. (4oz.) shredded asiago cheese
- 1 package (3oz.) cream cheese softened
- 2 tbsp. mayonnaise
- 1 tbsp. white wine
- worcestershire sauce
- 1/4 tsp. crushed red pepper flakes
- 1 clove garlic, finely chopped
- 1 can (14oz.) artichoke hearts, drained, chopped
- 1 can (6oz.) crabmeat, well drained
- 1 jar (2oz.) diced pimento, drained
- 1 tbsp. chopped fresh parsley
Details
Servings 6
Preparation
Step 1
Heat oven to 350F. Bake french loaf as directed on can. Cool 30 minutes
In medium microwavable bowl, mix remaining ingredients except parsley. Set aside.
Cut 1 inch from top of loaf. Cut top into 1" pieces, place in serving basket. With sharp knife, cut around inside of loaf, leaving 1/2" thick sides. Remove bread leaving inside of loaf hollow. Cut removed bread into 1" pieces; place in serving basket.
Microwave cream cheese mixture uncovered on medium 3 - 4 minutes or until hot, stirring twice. Spoon hot mixture into hollowed out loaf. Sprinkle with parsley. Serve spread with breadpieces.
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