Hot Seafood Spread Recipe

By traciesparks

This creamy flavorful dip from Linda Doll of St. Albert, Alberta is sure to be popular at parties. “Bake it in a hollowed-out pumpernickel or white round bread loaf,” she suggests. “Serve it with bread cubes, pita bread or assorted raw veggies.” TIP: “I often used canned crab,” Linda notes.

Ingredients

• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup mayonnaise
• 1 can (4 ounces) tiny shrimp, rinsed and drained
• 3/4 cup imitation crabmeat, chopped
• 1/2 cup chopped green onions
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dill weed
• 2 teaspoons minced fresh parsley
• 1 round loaf (1-1/2 pounds) unsliced bread
• Assorted fresh vegetables

Preparation

Step 1

In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture.

Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes. Yield: 4 cups.

Editor's Note: Fat-free mayonnaise and cream cheese are not recommended for this recipe.



Nutrition Facts: 1 serving (2 tablespoons) equals 168 calories, 11 g fat (4 g saturated fat), 27 mg cholesterol, 304 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein.

Hot Seafood Spread published in Quick Cooking November/December 2005, p12