Hot Crab Dip in Rye Boat
1 (8 ounce) container soft cream cheese
1 1/2 cups milk
1 cup mayonnaise
1 tablespoon prepared horseradish
1 (6 ounce) can crab meat, drained
1/8 teaspoon celery salt
1 round loaf of rye bread
1 cup white cheddar cheese, shredded
Preheat the oven to 350 degrees F (175 degrees C).
Combine the cream cheese, milk, mayonnaise, horseradish,
crab meat, and celery salt. Mix until creamy. Spread mixture
into an 8 x 12 inch baking dish and bake for 35 to 40
Meanwhile, cut a circle out of the top of the bread and scoop
out the inside. Tear the inside into pieces for dipping.
Remove the mixture from the oven and spoon into hollowed
bread. Cover the top with the shredded cheese and more
seasoning. Place the bread bowl on a baking sheet and bake
until the cheese is melted.
Serve hot with the bread pieces on the side.