Baked Crab Dip

Preheat the oven to 350°F. In a bowl, beat the cream cheese until smooth. Add the sour cream and mix well. Fold in the crabmeat, cheddar cheese and green onions. Editor's Tip: For the smoothest results, let the cream cheese and sour cream come to room temperature before mixing. Instead of beating the cream cheese by hand, use a hand-held mixer. The cream cheese becomes fluffier the longer the beaters spin.

Cut the top third off each loaf of bread. Carefully hollow out the loaf bottoms, leaving shells with 1-inch-thick walls. Cube the removed bread and loaf tops, and set the cubes aside.

Spoon the crab mixture into the bread bowls. Place the bread bowls on baking sheets. Arrange the reserved bread cubes in a single layer around the bread bowls.

Bake the dip-filled bread bowls, uncovered, until the dip is heated through, 45 to 50 minutes. Garnish the hot dip with additional green onions if desired. Serve with assorted fresh vegetables, crackers and the toasted bread cubes. Editor's Tip: Most crabmeat is cooked, so it's safe to pull out the bread bowls early if they're darkening. Once the bread cubes brown to your liking, remove them from the trays and continue heating the dip in the bread bowls.