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.

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