(This is the dip everyone loved at Stone Mountain at the 1997 Seng Family Reunion. Mike’s family has been making it for years)
1 long unsliced pumpernickel
1 round unsliced pumpernickel
2-8oz pkgs cream cheese 1 pint sour cream
2 cloves garlic
2 tbsp lemon juice
2 cans crab meat
1 can tiny shrimp
Early in the day cut off the top of the round pumpernickel like a pumpkin and hollow out. Allow the hollowed out bread shell to dry out on the stove top or the counter. Cut up the bread from the round loaf and the long loaf into bite size pieces and store in an airtight bag. Cream all remaining ingredients and chill at least one hour before serving. Pour the dip into the dried out bread bowl and spread bread pieces around it on a large platter. Dip the bread into the dip and enjoy.
