Crusty Bread Boat with Crab & Artichoke Spread

You are going to love this.....Just bake up a loaf of Pillsbury refrigerated crusty French loaf, let it cool and fill with my tasty filling. Mmmmm GOOD!!!!!~

CRUSTY BREAD BOAT WITH CRAB & ARTICHOKE SPREAD:

1 can (11 oz.) Pillsbury refrigerated crusty French loaf
1 pkg. (3 oz.) cream cheese, softened
2 tablespoons mayo or miracle whip
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 small garlic clove, finely chopped
1 cup shredded Asiago cheese (4 oz.)
1 can (14 oz.) artichoke hearts, drained, chopped
1 can (6 oz.) crabmeat, well drained
1 jar (2 oz.) diced pimientos, drained
1 tablespoon chopped fresh parsley

Heat oven to 350 degrees. Bake French loaf as directed on can. COOL 30 minutes

In medium microwavable bowl, mix remaining ingredients EXCEPT the parsley. Set aside.

Cut 1-inch from top of cooled loaf. Cut top into 1-inch pieces, place in serving basket. With sharp knife, cut around inside the loaf leaving 1/2-inch thick sides. Remove bread leaving inside of loaf hollow. Cut removed bread into 1-inch pieces, place in serving bowl.

Microwave cream cheese mixture on Medium 3 to 4 minutes, stirring twice until hot. Spoon hot mixture into hollowed out loaf. Sprinkle with parsley. Serve spread with bread pieces and/or crackers.