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
Fennel Arugula Artichoke Salad
November 5, 2012
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.
Olsson Recipes 