Thursday, 08 November 2012

• Crab and Artichoke Dip

  This is a guest post from For the Love of Cooking.
  

  

  We had friends over to watch the election coverage and we had a smorgasbord of  appetizers to munch on through the night.  I made this crab and artichoke dip and served it with crostini. It took only a few minutes to make and tasted fantastic.  This dip had a great combination of flavors and textures – cheesy, creamy, salty, and delicious.

  

  Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

  Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, parsley, and minced garlic together in a bowl.  Season with sea salt and freshly cracked pepper, to taste.  Pour into the prepared baking dish.

  

  Place into the oven and bake for 20-25 minutes or until golden on the top.  Serve with crostini, crackers, or tortilla chips.  Enjoy.

  

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  Crab and Artichoke Dip

  Prep Time: 10 min.

  Cook Time: 20 min.

  Total Time: 30 min.

  Ingredients:

  • 1 8 oz can of lump crab meat
  • 1 cup of chopped artichoke hearts (canned or frozen)
  • 1/2 cup of cheddar cheese
  • 1/2 cup of Parmesan cheese
  • 1/2 cup of sour cream
  • 1/2 cup of mayonnaise
  • Juice of 1 lemon
  • 1 tbsp of fresh parsley, chopped
  • 1 clove of minced garlic
  • Sea salt and freshly cracked pepper, to taste

  Directions:

  Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

  Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, and minced garlic together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Pour into the prepared baking dish.

  Place into the oven and bake for 20-25 minutes or until golden on the top. Serve with crostini, crackers, or tortilla chips. Enjoy.

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