Baked Crab and Artichoke Dip

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1 pound lump crabmeat, drained
• 1 (14 ounce) can artichoke bottoms, drained and chopped
• 6 ounces shredded white Cheddar cheese
• 1/2 cup finely diced red bell pepper
• 1/3 cup chopped green onions
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper, or more to taste
• salt and freshly ground black pepper to taste
• 1 round loaf sourdough bread
• 2 tablespoons shredded white Cheddar cheese