East Coast Crab Dip

What You Need:

• 8 ounce package cream cheese , room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 cloves garlic , minced
• ¼ cup chopped green onion
• 2 tbsp Chowder Seasoning
• 1 teaspoons Worcestershire sauce
• 2 tbsp lemon juice
• 1 cup freshly shredded cheddar cheese , divided
• ½ teaspoon hot sauce , or more, to taste
• 340g canned crab meat, Drained
• 1 boule of Pumpernickel bread

How To Make:

1. Preheat oven to 350 degrees F.
2. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, chowder seasoning, Worcestershire, and lemon juice.
3. Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
4. Cut about a ½ inch of top of bread, Hollow out the bread, leaving about an inch around the inside edges and bottom. Fill with crab dip and top with cheese, Save the removed bread pieces for dipping.
5. Or, spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. 
6. Bake for about 20 minutes or until the top is golden and bubbly.
7. Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.