Warm Crab And Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Artichoke dips have been around for years now, but I haven't seen too many with crab as an ingredient! This is really good on toasted baguette slices...try it! Makes 1 1/2 cups. Ingredients:
1/4 cup cream cheese, room temperature |
1/2 cup mayonnaise |
3/4 cup (about 4 oz.) crabmeat, well drained |
1/4 cup plus 2 tbsps. grated parmesan cheese |
3 tbsps. chopped drained, marinated artichoke hearts from jar |
2 tbsps. sliced green onion |
2 tbsps. diced celery |
2 tbsps. diced red pepper |
1 tbsp. freshly chopped italian flat leaf parsley |
1 1/2 tsps. sherry wine vinegar |
1/2 tsp. hot pepper sauce, such as tabasco |
salt and pepper to taste |
Directions:
1. Preheat oven to 400 degrees F.
2. Beat cream cheese in a large bowl with electric mixer until smooth,
3. Add mayonnaise; beat until just blended.
4. Season with salt and pepper.
5. Using rubber spatula, fold in crabmeat, 1/4 cup Parmesan cheese, artichoke hearts, green onion, bell pepper, celery, parsley, vinegar and hot pepper sauce.
6. Transfer crab mixture to 2-cup souffle dish.
7. Top with remaining 2 Tbsps. of Parmesan cheese.
8. Bake until crab mixture is warm and cheese melt, about 15 min.
9. Transfer to platter and surround with toasts; serve immediately.
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