Warm Crab Artichoke & Parmesan Dip
Makes 7 cups — serves 14 - 20 people
Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Serve with crostini or crackers.
1 8-ounce package cream cheese
2 cups mayonnaise (Note: do not use reduced-fat or fat-free)
3/4 cup thinly sliced onion
1/4 cup minced red bell pepper
1/4 cup thinly sliced green onions
1/2 cup minced celery
2 teaspoons minced garlic
1/2 teaspoon Tabasco
1 tablespoon fresh lemon juice
1 can or jar (13 1/2 - 14 3/4 ounces) artichoke hearts (not marinated), drained well and coarsely chopped
3/4 pound Washington Dungeness crab meat, drained well
3 cups (6 ounces) shredded, high-quality parmesan cheese
Garnish: Minced fresh parsley or thinly sliced green onions
In a medium bowl, cream the cream cheese till soft, then beat in the mayonnaise till just blended. Do not over-mix. Fold in remaining ingredients, except garnish, until well combined. Place dip in a 9- x 13-inch baking dish or ovenproof serving dish. Smooth out but do not compact it. (Dip can be covered and refrigerated up to 2 days at this point.)
When ready to serve, preheat oven to 425°F. Bake dip for 8 - 12 minutes, or until dip just starts to bubble around the edges, is heated through and the cheese is melted. If desired, sprinkle with minced fresh parsley or green onions. Serve immediately.
©2004 by Kathy Casey Food Studios®
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