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1
Preheat oven to 350.
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2
Drain artichokes & crab meat ( I just open the can, leave on the lid & pour the water out).
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3
Pour artichokes into small casserole dish & chop until pieces are shredded.
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4
Add mayonnaise & stir.
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5
Add parmesan, crab meat & jalapenos or green chiles, then stir altogether.
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6
Sprinkle 1/2 paprika on top evenly.
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7
Bake for 10 minute then carefully stir & sprinkle remaining paprika on top.
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8
Cut of top of boule bread bowl w/ a knife.
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9
Point serated knife downward & push down to cut round circle out.
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10
(Be careful not to cut all the way through.)
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11
Chop center piece into bite size pieces
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12
Place baguette on cutting board & cut 1/4 inch slices.
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13
Remove casserole dish & place on oven to cool slightly.
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14
Increase oven temperature to broil.
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15
Place baguette slices on cookie sheet & bake for 1 minute or until golden brown.
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16
Allow baguettes to cool for 1 minute
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17
Place boule bowl on round serving dish, then layer toasted baguettes or Triscuits evenly around bread bowl.
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18
Spoon hot dip into boule bowl then serve.
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19
(I place a small appetizer spreader or spoon for serving as dip is still hot.
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20
I serve center cut of bread bowl when restocking baguettes or Triscuits).
