Bread Boat With Crab Spread Recipe

Ingredients

1

                        can (11 oz) refrigerated Pillsbury™ Original French Bread

1

cup shredded Asiago cheese (4 oz)

1

package (3 oz) cream cheese, softened

2

tablespoons mayonnaise or salad dressing

1

tablespoon white wine Worcestershire sauce

1/4

teaspoon crushed red pepper flakes

1

small clove garlic, finely chopped

1

can (14 oz) artichoke hearts, drained, chopped

1

can (6 oz) crabmeat, well drained

1

jar (2 oz) diced pimiento, drained

1

tablespoon chopped fresh parsley

Preparation

Heat oven to 350°F. Bake French loaf as directed on can. Cool 30 minutes.

In medium microwavable bowl, mix remaining ingredients except parsley. Set aside.

Cut 1 inch from top of loaf. Cut top into 1-inch pieces; place in serving basket. With sharp knife, cut around inside of loaf, leaving 1/2-inch-thick sides. Remove bread, leaving inside of loaf hollow. Cut removed bread into 1-inch pieces; place in serving basket.

Microwave cream cheese mixture uncovered on Medium (50%) 3 to 4 minutes or until hot, stirring twice. Spoon hot mixture into hollowed-out loaf. Sprinkle with parsley. Serve spread with bread pieces and/or crackers.