Crab Artichoke Dip

February 15, 2021

MIX TOGETHER & BAKE in 10-12 inch skillet/ dish 425º, 15-20 minutes.

SERVE WITH sliced baguette, drizzle slices with olive oil, S&P, rub with garlic clove. BAKE 350º 10 Minutes

• 8 oz cream cheese (or neufchâtel , add Boursin)

• 1 C mayo

• 1 1/2 C shredded Monterey Jack cheese (split, half into mixture, rest sprinkled on top )

• 1/2 C fresh grated Parmesan cheese

• 1 14 oz can artichoke hearts finely chopped

• 2 cloves garlic minced

•12 oz crab meat (or lump crab meat canned)

• 2 green onions thinly sliced

• 2 tsp Worcestershire sauce

S &P

• 2 TB chopped parsley

****** OR ANOTHER VERSION****

BAKE 375º 30 minutes

• 8 oz crab meat/lump crab

• 1 can (14oz) chopped artichoke hearts

• 1/2 C chopped red bell pepper

• 8 oz neufchâtel (cream cheese) ADD some Boursin and Parmesan

• 1/2 C mayo

• 4 TB chopped chives (save 2 TB to sprinkle on top after baked)

• 1TB lemon juice

• 2 tsp worcestershire

• 1/4 tsp salt

Advertisement

From WSJ 2012

Vinaigrette

  • 1 small shallot, minced
  • 3 TBS Sherry vinegar

In small bowl, cover shallots with vinegar. Let sit 10 minutes, then add and whisk constantly:

  • 3 TB olive oil
  • 2TB canola oil
  • season with salt & pepper

Prepare fennel & Artichokes

  • 1 Cup fennel, sliced 1/8th inch thick, sprinkle with flaky sea salt & juice of ½ Lemon. Set aside 5-10 Min.
  • 3 -4 whole artichokes in olive oil, quartered.

Prepare Arugula greens

  • 8 Cups arugula toss with pinch of salt
  • 3 ounces shaved parmesan (use vegetable peeler)
  • Add artichokes, fennel.
  • Toss with half of vinagrette, add extra to taste.