Prep Time: 10 mins. / Cook Time: 25 mins. / Overall Time: 35 mins.

 

INGREDIENTS:

Half of a pack of Original Soupman™ Crab & Corn Chowder

8 oz. Cream Cheese (softened)

¾ tsp Dijon Mustard

⅛ cup Mayonnaise

¼ cup Parmesan Cheese

⅓ cup Monterey Jack or Colby Jack Cheese

1 Small Round (6 inch/ approximately 1 pound) Sourdough Bread Loaf

(NOTE: If using a larger round loaf– 8-10 inches– double recipe.)

 

Serve with:

Bread Cubes (from the loaf)

Optional: Assorted Vegetables– recommended: Baby Carrots, Celery Sticks, Cherry or Grape Tomatoes, Red Bell Peppers, Cauliflower, Broccoli, Snap Peas, even Sliced Cucumbers!

 

PREPARATION:

  1. Beat softened Cream Cheese, Dijon Mustard & Mayonnaise together in a mixing bowl.
  2. Stir in Crab & Corn Chowder, Parmesan Cheese & Jack Cheese.
  3. Cut top quarter of bread loaf off & carefully hollow out bottom & sides, leaving approximately ½ inch shell all around. Cube all removed bread & set aside.
  4. Spoon Crabby Corn Mix into bread shell.
  5. Wrap tightly in foil and place on baking sheet, leaving top uncovered.
  6. Bake at 425° for 20 minutes.
  7. Unwrap loaf from foil slightly, leaving space between foil & bread for continued baking.
  8. Bake an additional 5 minutes until cheese is melted & dip is warmed through.
  9. Serve immediately with bread cubes and recommended assorted veggies.
  10. Hold on to your hat & don’t get too crabby if there’s none left when you go for your second helping!

 

*This should be inoffensive to any and all pescatarians. Just find one on the street and ask. Make a new friend.

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