Crab Artichoke Dip
Ingredients:
- Dip
- 1 (8 ounce) block cream cheese (softened)
- 1 cup mayonnaise
- 1½ cups Monterey Jack (shredded, divided)
- ½ cup Parmesan (freshly grated)
- 1 (14 ounce) can artichoke hearts (drained and finely chopped)
- 2 cloves garlic (minced)
- 12 ounces lump crab meat
- 2 green onions (thinly sliced)
- 2 teaspoons Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons parsley (freshly chopped, for garnish)
- Garlicky Crostini
- 1 baguette (sliced)
- Extra-virgin olive oil
- Kosher salt
- 1 garlic clove (top sliced off)
Directions
Dip
Preheat oven to 425° F.
In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crab meat, green onions, and Worcestershire and season with salt and pepper.
Transfer mixture to a 10-12 inch oven-safe skillet and sprinkle with remaining ½ cup Monterey jack cheese. Bake until golden and bubbly, 15-20 minutes.
Crostini
On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt.
Bake at 350° F until golden and toasted, 10 minutes.
Immediately rub with a whole garlic clove (the flavor will soak into the bread).
Garnish dip with parsley and serve with Garlicky Crostini.