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All American Potato Skins with Horseradish Sauce

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5-Cheese Crab Dip

Prep Time: 5 minutes

Cook Time: 50 minutes

Servings: 8


  1 cup Francesco Rinaldi Classic Alfredo Sauce

  2 Tbs butter

  2 medium shallots (finely chopped)

  5 cloves garlic (finely minced)

  2 Tbs fresh lemon juice

  1 8 oz. package cream cheese (softened)

  1 lb lump crab meat (thoroughly drained)

  1/3 cup Asiago cheese (shredded)

  1/3 cup Parmesan cheese (grated)

  2 cups mozzarella cheese (shredded)

  1/2 cup mayonnaise

  1/4 cup fresh parsley (chopped)

  1 tsp fresh lemon zest

  2 tsp salt (to taste)

  1/2 tsp black pepper (to taste)

  1 sourdough round bread loaf (boule)

  1 loaf (unsliced) pumpernickel bread (or bread of your choice)

  1/4 cup Asiago cheese (shredded, for finishing)

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1. Melt the butter in a sauté pan. Sauté the minced shallots and garlic or medium heat until just lightly browned, about 5 minutes. Add the fresh lemon juice and sauté 1 minute longer.

2. In a bowl, combine the softened cream cheese, crab meat, Asiago, Parmesan, Francesco Rinaldi Alfredo Sauce, mozzarella, mayonnaise, fresh parsley, and lemon zest. Add the sautéed shallot and garlic mixture. Mix well.

3. Using a sharp knife, cut the top out of the sourdough bread boule so it resembles a large bowl. Scoop out the innards of the bread leaving a thin layer for stability. Save the innards and dice into large chunks for dipping. Dice the pumpernickel bread (or bread of your choice) into large chunks as well for dipping. Set aside.

4. Scoop the crab dip mixture into the bread bowl, packing it down into the sides. Fill it with dip all the way to the top.

5. Preheat oven to 375°F. Crisscross 2 long pieces of foil and place the bread bowl in the center. Pan spray the entire loaf and the top of the dip to prevent sticking. Tightly fold up the foil on all sides to make a pouch. Bake approximately 40 minutes then uncover and sprinkle ¼ cup shredded Asiago on top of the dip. Bake for an additional 10 minutes uncovered, then broil until bubbly and lightly browned.

6. Garnish with parsley and serve on a platter with the diced bread chunks and a serving spoon.