Slo-Ball Dip

Course : Dips
Serves: 8
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1 large round French bread loaf
16 ounces cream cheese -- softened
18 ounces crab meat
2 tablespoons grated onion
2 tablespoons broth or beer
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Tabasco sauce
1 bunch parsley -- for garnish
1 package raw vegetables -- for dipping

Preparation / Directions:

Cut top from bread and set aside. Hollow out the loaf, leaving a 1 1/2 to 2 inch thick shell. Drain liquid from crab meat, reserving 1/4 cup. In a large bowl, beat cream cheese until smooth, add reserved crab liquid, then stir in the remaining ingredients except parsley and raw vegetables. Spoon mixture into hollowed-out loaf. On a baking sheet, lay out 2 sheets of aluminum foil, each long enough to wrap the loaf, in a cross. Center bread shell on foil, cover with reserved top, and wrap all tightly in foil. Bake in a preheated 250F (yes, this is correct) oven for 3 hours. Remove foil and top, sprinkle dip with parsley and serve.

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