Hot Crab, Pepper Jelly & Bacon Dip Bread Bowl

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Hot Crab, Pepper Jelly & Bacon Dip Bread Bowl

Prep: 20 minutes
Bake: 20 minutes • Serves: 12

1 loaf (14 to 14.5 ounces) round sourdough bread
1 cup panko breadcrumbs
1/4 cup unsalted butter, melted
1 package (8 ounces) Philadelphia original cream cheese, softened
1 cup Sargento® shredded mild Cheddar cheese
1/2 cup Kraft real mayo
1/2 cup red pepper jelly
1/2 teaspoon salt
1/2 teaspoon McCormick® pure ground black pepper
4 slices Oscar Mayer® naturally hardwood smoked thick cut bacon, cooked and chopped
1-1/2 cups refrigerated lump or canned crabmeat, drained and picked through (about 8 ounces)
1/2 cup sliced green onions plus additional for garnish (optional)

1.Preheat oven to 350°. With sharp knife, cut out 4-inch circle from top of bread loaf; remove and reserve soft center of loaf, keeping bottom and sides of loaf intact. Place loaf on rimmed baking pan.

2.In medium bowl, stir breadcrumbs and butter. In large bowl, stir cream cheese, Cheddar cheese, mayo, jelly, salt and pepper; fold in bacon, crabmeat and onions. Fill bread with cheese mixture; sprinkle with breadcrumb mixture and bake 20 minutes or until top is golden brown. Makes about 3-1/4 cups dip.

3.Cut reserved bread into 1-inch pieces; serve with dip garnished with onions, if desired.

Approximate nutritional values per serving (1/4 cup plus 1 teaspoon dip, 1⁄12 bread):
322 Calories, 17g Fat (6g Saturated), 42mg Cholesterol, 604mg Sodium,
31g Carbohydrates, 1g Fiber, 8g Sugars, 7g Added Sugars, 10g Protein

Dietitian’s Dish Tip(s):
Sourdough is a nutritious choice for the bread bowl because it contains beneficial probiotics that can improve gut health and digestion. For the dip, opt for turkey bacon to reduce saturated fat while keeping that delicious, smoky flavor.