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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 14 |
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The addition of crabmeat makes this artichoke spread a little more special than most. The recipe proves that great-tasting dishes don't have to take a lot of time to prepare!Emily Almaguer, x Ingredients:
1 medium leek (white portion only), thinly sliced |
2 tablespoons olive oil |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1 package (8 ounces) cream cheese |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1 cup (4 ounces) gruyere cheese, divided |
1/2 cup sour cream |
1/3 cup plus 2 tablespoons shredded asiago cheese, divided |
cubed french bread |
Directions:
1. In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese.
2. Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread. Yield: 3-1/2 cups.
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