1 package (8 ounces) softened cream cheese
2 quarts sour cream
2 cans (6 oz. each) drained, flaked, and cartilage-free crabmeat or 2 cups flaked imitation crabmeat
2 cups cheddar cheese, shredded
4 thinly sliced green onions 2 round loaves (1 pound each) sourdough or Italian bread, unsliced
Optional additional chopped green onions
Fresh veggies assorted, crackers, and/or toasted bread cubes

Directions
Cream cheese should be smooth in a mixing basin. Mix in the sour cream thoroughly. Mix in the crab, cheese, and onions. Remove the top third of each loaf of bread and carefully hollow out the bottoms, leaving 1-inch shells. Set aside the bread cubes and tops. Fill bread dishes with crab mixture. Place on cookie sheets. Arrange saved bread cubes around bread bowls in a single layer.

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Bake, uncovered, at 350° for 45-50 minutes, or until the dip is thoroughly heated. If desired, garnish with green onions. Serve with a variety of fresh veggies, crackers, and/or cubes of toasted bread.