Crab Artichoke Bread #SundaySupper
Recipe type: Appetizer
Crunchy ciabatta bread topped with a creamy lump crab, artichoke, cheese, and Old Bay spread.
  • 1 loaf ciabatta bread, cut in half
  • 2 cans artichoke hearts, drained and cut into quarters
  • 8 oz. reduced fat cream cheese
  • ½ c. low fat sour cream
  • 1 T. lemon juice
  • 4 garlic cloves, minced
  • 1 T. Worcestershire sauce
  • 1 T. Old Bay seasoning
  • ½ t. salt
  • 1 t. black pepper
  • 8 oz. shredded cheddar cheese
  • 12 oz. Maryland Lump Crab
  1. Preheat the oven to 425 degrees.
  2. Place the ciabatta bread halves cut side up on a cookie sheet.
  3. In a large bowl combine the cream cheese, sour cream, lemon juice, garlic, Worcestershire, garlic, Old Bay, salt, and pepper. Mix well.
  4. Gently fold in the artichokes, cheese, and lump crab meat.
  5. Spread the crab dip over top of both loaves of ciabatta, spreading it on thick and to the very edges of the bread. You will have about 1 cup left over.
  6. Sprinkle with a little more of the cheddar cheese if desired.
  7. Bake for 20 minutes or until the top in beginning to brown. Put the oven on broil and broil for 2 minutes or until the cheese is browned.
  8. Remove from oven and cut into 12-14 slices. Serve hot.
Adapted from Confections of a Foodie Bride

*To bake leftover Crab Artichoke dip simply put it in a ramekin and bake for 15 minutes at 425 degrees.*
Recipe by Hezzi-D's Books and Cooks at