There’s something irresistible about warm, gooey dips—especially when they’re baked right into a crusty sourdough bowl.
This Seafood Bread Bowl Dip is everything I crave in a party appetizer: creamy, cheesy, packed with tender shrimp and crab, and served with toasty bread chunks for dipping.
It disappears fast every time I bring it to the table!
Why I Love This Recipe
It’s a crowd-pleaser – Everyone loves a cheesy seafood dip.
Baked in bread – No extra dish needed, and the bread soaks up all the goodness.
Full of flavor – Old Bay, lemon, garlic, and smoked paprika make it pop.
Hearty and comforting – Great for game day or cozy weekends.
Quick to prep – Just mix, stuff, and bake.
What You’ll Need (Ingredient Highlights)
Sourdough bread bowl – Choose a large, sturdy loaf with a thick crust.
Cooked shrimp & crab – Tender and sweet seafood that blends beautifully with cheese.
Cream cheese & mozzarella – The creamy-cheesy duo that makes the dip luscious.
Mayonnaise – Adds extra richness and smooth texture.
Old Bay seasoning – The classic spice blend for any seafood dish.
Green onions, garlic, lemon juice – Bright, bold flavor boosters.
Pro Tips Before You Start
Dry the shrimp well before mixing to avoid a watery dip.
Use room-temperature cream cheese for easy blending.
Don’t overbake – remove when the top is bubbly and golden.
Wrap the bread bowl’s base in foil if worried about leakage.
Reserve some bread chunks for dipping – toast them for extra crunch!
How to Make Seafood Bread Bowl Dip
Step 1: Prep the Bread
Cut the top off the sourdough loaf and hollow out the inside, leaving about 1-inch thick walls.
Save the inner pieces for dipping.
Step 2: Mix the Filling
In a large bowl, combine softened cream cheese, mayonnaise, mozzarella, garlic, green onions, Old Bay, paprika, and lemon juice.
Mix until smooth.
Step 3: Add the Seafood
Fold in the chopped cooked shrimp and crab meat gently to avoid breaking it apart.
Step 4: Fill the Bread Bowl
Spoon the mixture into the hollowed-out bread bowl and press down lightly to pack it in evenly.
Step 5: Bake
Place on a baking sheet and bake at 375°F (190°C) for 20–25 minutes, or until hot and bubbly on top.
Step 6: Serve
Sprinkle with more green onions if desired.
Serve immediately with the reserved bread chunks or crackers.
What to Serve It With
Toasted sourdough or baguette slices
Assorted crackers
Celery sticks or bell pepper strips
A crisp green salad for balance
White wine or sparkling lemonade for sipping
Variations / Substitutions
No crab? Use all shrimp or try chopped lobster meat.
Extra heat? Add diced jalapeños or hot sauce to the mix.
More cheese? Stir in some Parmesan for a saltier finish.
Gluten-free? Use gluten-free bread or serve in a baking dish with veggie dippers.
Herby twist? Add fresh dill or parsley for brightness.
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 3 days.
Reheat – Warm in the oven or air fryer to keep the top crisp.
Freeze? Not ideal—cream cheese-based dips don’t thaw well.
Repurpose – Spread on toast, mix into pasta, or stuff into mushrooms!
FAQs
Can I make this ahead of time?
Yes! Mix the filling and stuff the bread up to a day in advance. Bake right before serving.
Can I use canned crab?
Yes, just make sure it’s well-drained for best texture.
Do I have to bake it in bread?
No—bake in a dish if preferred and serve with bread on the side.
Is this dish spicy?
Not really, but you can reduce paprika or skip Old Bay for a milder version.
Can I toast the bread chunks?
Absolutely! A quick bake makes them golden and crunchy.
What size bread bowl should I use?
A large sourdough round (about 8–10 inches wide) works best.
Can I use frozen shrimp?
Yes, just thaw and pat dry before using.
Final Thoughts
This Seafood Bread Bowl Dip is my ultimate comfort-party food.
It’s cozy, rich, and fun to eat—like pulling apart a warm, cheesy treasure chest.
Whether you’re feeding a crowd or just treating yourself, this one’s always a good idea.
Plus, you get to eat the bowl!
Seafood Bread Bowl Dip
Ingredients
- 1 large sourdough bread bowl
- ½ pound cooked shrimp chopped
- ½ pound lump crab meat
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese softened
- ⅓ cup mayonnaise
- ¼ cup green onions finely chopped
- 2 garlic cloves minced
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Cut off the top of the sourdough and hollow it out, leaving a thick shell.
- Set bread chunks aside.
- In a bowl, mix cream cheese, mayonnaise, mozzarella, green onions, garlic, Old Bay, paprika, and lemon juice until well combined.
- Fold in the chopped shrimp and crab gently.
- Spoon the seafood mixture into the bread bowl and smooth the top.
- Place the filled bread bowl on a baking sheet.
- See full steps with tips & photos → https://mischacrossing.com/seafood-bread-bowl-dip/
Notes
- Use freshly cooked shrimp and quality crab meat for best flavor.
- You can lightly toast the bread chunks for a crispier dipper.
- If you prefer a spicier dip, add a pinch of cayenne or diced jalapeños.
