Wednesday, October 8, 2014

Warm Crab and Artichoke Dip
1/4C cream cheese, room temperature
3 Tbsp. mayonnaise
3/4C (about 4 oz.) crabmeat, well drained
6 Tbsp. grated Parmesan cheese
3 Tbsp. chopped drained grilled marinated artichokes from a jar
2 Tbsp. sliced scallions
2 Tbsp. diced red or yellow bell pepper
2 Tbsp. diced celery
1/4C fresh corn kernels
1 Tbsp. finely chopped fresh basil
2 tsp. Sherry wine vinegar
½ tsp. hot pepper sauce

Toasted baguette slices

Preheat oven to 400F.  Beat cream cheese until smooth.  Add the mayonnaise and season with salt and pepper to taste.  Fold in the crabmeat, ¼ cup of the Parmesan cheese, artichokes, scallions, red pepper, celery, corn, basil vinegar and hot pepper sauce gently with a rubber spatula.

Transfer the mixture to a two cup soufflĂ© dish and sprinkle with remaining 2 tablespoons of cheese.  Bake until the mixture is warm and the cheese is melted, about 15 minutes.  Transfer to a platter and surround with toasted baguette slices.
MAKES:  1-1/2C

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