The Holiday Pages 2024: ARTICHOKE AND CRAB DIP

on

 

ARTICHOKE AND CRAB DIP



Ingredients

8 oz. Cream cheese, at room temperature

1 c. Olive oil mayonnaise (or plain)

1 clove Garlic, grated

14 oz. Artichoke hearts in water, drained and chopped

1 1/2 c. Cooked crabmeat

1/4 c. Parmesan cheese, grated

1/2 c. Romano cheese, grated

1/3 c. Chopped green onion

1/3 c. Roasted red bell pepper, diced

1 tsp. Frank’s® Hot Sauce

1/2 c. Parmesan bread crumb

1/3 c. Chopped flat leaf (Italian) parsley

Kosher salt

Ground black pepper


Directions

  • Preheat oven to 350F (175C).


  • Combine cream cheese and mayonnaise in the bowl of a stand mixer.

  • Mix on medium speed until smooth.

  • On low speed, stir in garlic.

  • Slowly stir in artichoke hearts, crab, Parmesan and Romano cheeses, green onion, roasted red pepper, and Frank’s® into the cream cheese mixture.

  • Taste and adjust the seasoning with salt and pepper, to taste.

  • Transfer the dip to a 9”x9” casserole (or a 9” pie dish) and evenly top with the Parmesan bread crumbs.

  • Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20-30 minutes.

  • Garnish with the chopped parsley, and serve warm with sliced baguette, or crackers.


Another entertaining staple, particularly at the holidays. Mine’s a hint different, being a bit more zesty than other recipes. It is a good candidate for the “Feast of Seven Fishes,” too!

 

From the blog, “WHAT A DUMPLING!” Copyright © 2015-2024, Davis Peterson All rights reserved. Subject to international copyright regulations.

Comments

Post a Comment