Crab And Artichoke Dip In A Cobb Loaf - cooking recipe

Ingredients

1 1/2 cups crabmeat
1 (420 g) can artichokes, rinsed and rougly chopped
1 large green onion, finely sliced
1/2 cup mayonnaise (I use Bests)
1/2 cup sour cream
1/2 cup cream cheese, softened
1 cup grated parmesan cheese
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 tablespoon chopped pickled jalapeno pepper
1 loaf unsliced bread, I use a Cobb

Preparation

Preheat oven to 160c.
Mix all ingredients (except bread) together.
Cut a lid from the bread, then carefully tear out most of the bread from the main bit, just leaving a shell (about 1 1/2 cm or 1/2 to 3/4in). I use the bread to dip with and may or may not bake it for 5 minutes in the oven to serve (depends how I feel).
Pile the mix into the bread, put the lid on and wrap in foil.
Bake for 45 minutes or so, then serve with the extra bread and vegie sticks etc.