Bread Boat With Crab Spread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (11 ounce) can pillsbury refrigerated crusty french loaf
• 1/2 cup shredded asiago cheese
• 1/2 cup shredded monterey jack pepper cheese
• 1 (3 ounce) package cream cheese, softened (at room temperature)
• 2 tablespoons mayonnaise or 2 tablespoons salad dressing or 2 tablespoons miracle whip
• 1 tablespoon wine worcestershire sauce
• 1/4 teaspoon crushed red pepper flakes
• 1 small garlic clove, finely chopped
• 1 (14 ounce) can artichoke hearts, drained, chopped
• 6 ounces crabmeat, well drained and picked over
• 2 ounces diced pimentos, drained
• 1 tablespoon chopped fresh parsley

Recipe

• 1 heat oven to 350°f
• 2 bake french loaf as directed on can.
• 3 cool 30 minutes.
• 4 in medium microwavable bowl, mix remaining ingredients except parsley.
• 5 set aside.
• 6 cut 1 inch from top of loaf.
• 7 cut top into 1-inch pieces; place in serving basket.
• 8 with sharp knife, cut around inside of loaf, leaving 1/2-inch-thick sides.
• 9 remove bread, leaving inside of loaf hollow.
• 10 cut removed bread into 1-inch pieces; place in serving basket.
• 11 microwave cream cheese mixture uncovered on medium (50%) 3 to 4 minutes or until hot, stirring twice.
• 12 spoon hot mixture into hollowed-out loaf.
• 13 sprinkle with parsley.
• 14 serve spread with bread pieces and/or crackers &/or seasoned party pitas(seasoned party pitas).