Crusty Bread Boat with Crab and Artichoke Spread

can (11 oz) Pillsbury™ refrigerated crusty French loaf

package (3 oz) cream cheese, softened

tablespoons mayonnaise or salad dressing

tablespoon white wine Worcestershire sauce

1/4

teaspoon crushed red pepper flakes

small clove garlic, finely chopped

cup shredded Asiago cheese (4 oz)

can (14 oz) artichoke hearts, drained, chopped

can (6 oz) crabmeat, well drained

jar (2 oz) diced pimientos, drained

tablespoon chopped fresh parsley

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1

Heat oven to 350°F. Bake French loaf as directed on can. Cool 30 minutes.
2

In medium microwavable bowl, mix remaining ingredients except parsley. Set aside.
3

Cut 1 inch from top of cooled loaf. Cut top into 1-inch pieces; place in serving basket. With sharp knife, cut around inside of loaf, leaving 1/2-inch-thick sides. Remove bread, leaving inside of loaf hollow. Cut removed bread into 1-inch pieces; place in serving basket.
4

Microwave cream cheese mixture on Medium (50%) 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.

Instead of Asiago cheese, try Parmesan instead.
White wine Worcestershire sauce is milder in flavor and lighter in color than regular Worcestershire sauce. In a pinch, the regular variety will work in this recipe.