Farmer's Loaf Dip

The first time I had this appetizer, it was pretty well devoured by the time I got to it, but breaking off the crust with even just a hint of the dip on it was so good I had to make it myself  not long after. The recipe comes from Dorothy who hosts many a party at the B&B she and her husband run. You can use a purchased French bread loaf or make your own, in the shape you like.

Dip ingredients for 1 loaf:

• 1 long or round loaf of French bread (homemade recipe here - makes 2 loaves)
• 2 - 8 oz pkgs cream cheese
• 1 cup mayonnaise
• 1 can crab meat
• 1/2 cup bacon bits
• 1/4 cup green onion, chopped
• 1 cup cheddar cheese, grated
• 2 tsp dill weed

serve with

• 1 box bacon dipper crackers
• bread, cubed

Method:

1. With mixer, beat cream cheese and mayo well, then add the rest of the ingredients.
2. Trim top layer off bread, then cut around inside crust, leaving about 1 inch rim, to create a boat or bowl. Scoop out bread all in one piece with your hand.
3. Fill hollow with dip mix and put the lid back on. 
4. Wrap in foil and bake 1 1/2- 2 hours at 350 F. 
5. Unwrap and serve with crackers and bread. I had extra bread. Serves 12 (maybe more if the bowl gets cleaned up.

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