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

Herb Dip

January 28, 2016

Ina Garten, yield 2 cups.

  • 8 oz cream cheese
  • ½ C sour cream
  • ½ C mayonnaise
  • 4 scallions, white & green parts, minced
  • 2 TB parsley leaves minced
  • 1 TB fresh dill minced
  • 1 tsp salt
  • ¾ tsp black pepper

Blend all ingredients together.