Baked Crab and Taleggio Dip sm

Baked Crab and Taleggio Cheese Dip

Sweet crab and creamy, imported Taleggio are a match made in heaven. We served this dip in a warm bread bowl. It's a perfect party pleaser.
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 10


  • 1 1/2 cups shredded imported Taleggio cheese
  • 8 ounces imported Neufchatel room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon red pepper hot sauce
  • 1/8 teaspoon crushed red pepper flakes
  • 1 16-ounce can lump crab meat, drained
  • 2 1-pound each whole round loaves of sourdough or Italian bread
  • Crudite such as carrot sticks, celery sticks, radishes, sliced bell pepper and cherry tomatoes


  • Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
  • Combine Taleggio, Neufchatel, mayonnaise, sour cream, thyme, Worcestershire sauce,
  • hot sauce and red pepper flakes in a large mixing bowl. Fold in crab until just combined.
  • Cut top third off of each loaf of bread. Carefully hollow out bottoms leaving a 1-inch shell
  • of bread intact for support. Reserve hollowed-out bread pieces for serving.
  • Evenly divide cheese mixture between both loaves. Transfer to a prepared baking sheet
  • and bake until cheese is melted and light golden-brown, about 25 to 30 minutes.
  • Serve warm with bread pieces and crudite.
Keyword cheese dip, imported taleggio cheese, party appetizers