Green Goddess Shrimp Dip in a Sourdough Bowl

I KNOW, another shrimp recipe, but this looked and sounded SOOOOO good!! And, I'll bet it will be gone in a flash when you serve it to your peeps.
(serves 6-8)

1 pound cooked shrimp, tails removed
1 8 oz. package cream cheese with chives*, softened*
1/4 cup fresh dill, plus more for topping
1/4 cup fresh tarragon
1/4 cup fresh flat-leaf* parsley
3 scallions (white and light green parts), roughly chopped
1/3 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt*
Grated zest and juice of 1 lemon
Kosher salt
Freshly ground pepper
Hot sauce (I would use Tabasco*), to taste
1 round or oval loaf sourdough bread (about 8")
EVOO, for drizzling
Crackers and/or crudités, for serving

Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, herbs, scallions, mayo., and sour cream to the food processor, and process til smooth. Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with 1/2 t. salt, a few grinds of pepper, and hot sauce, if using. Cover with plastic wrap and refrigerate at least 30 min. and up to 4 hours. Preheat the oven to 400. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2" thick shell; set aside. Slice the cut out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce (optional). Bake until toasted, 5-8 min. Fill the loaf with the dip and top with dill. Serve with the toasted bread, crackers, and crudités.

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Love,

MM