Creamy Seafood Dip

From Denise Y. U. Miller, Special Programs Technician, HGEA/AFSCME Staff

• 1 unsliced round Dutch or sourdough bread
• 1 cup mayonnaise
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1/3 cup minced celery
• 1/3 cup minced onion
• 1 6-ounce bottle La Victoria Chili Dip*
• 1 6-ounce can minced clams, drained
• 1 stick kamaboko, shredded, or 1 6-ounce can crab meat

Slice off top of bread, 4 inches in diameter; set aside slice. With a grapefruit knife, carefully scoop out the interior of the bread, leaving the bottom and sides intact. This is the shell in which to bake the dip, so do not remove too much bread, as too thin a shell will cause the dip to leak through.

Prepare a foil base with the bread shell in it and place on a cookie sheet. Break the bread scooped from the shell into bite-sized pieces; set aside on another cookie sheet.

In a saucepan over low heat, combine the mayonnaise, cream cheese, and sour cream into a smooth paste. Add the celery and onion; cook until heated. Turn off heat and add remaining ingredients, stirring until well blended.

Preheat oven to 300° F. Pour the dip into the bread shell and cover with the bread lid. Bake for 30 minutes. During the last 10 minutes, place the sheet with bread pieces in the oven to toast.

Serve while warm by lifting the bread “casserole” from foil and placing on a serving tray. Encircle with the toasted bread pieces.

*Available at Safeway stores.

NOTE: Place any leftover dip in a baking dish and bake.