Appetizer (Hot): Artichoke Crabmeat Dip
Hot Crab Dips are often a part of the holiday appetizer line-up. Serve this easy to make dip with buttery crackers and either our Calotte Blanc or Roussanne Unfiltered wine for a tasty combination. This is always the first appetizer to go at parties, so don't expect leftovers. (Note: I use imitation crab and no one can tell the difference. Shhhh!) Cheers, Tina
Category : Chistmas Holidays 2008
Ingredients:
- 1 (8 oz.) package of cream cheese softened
- 1 cup mayonnaise
- 1 garlic clove, pressed
- 1 can (14 oz.) artichoke hearts in water, drained and chopped
- 1 package (8 oz.) imitation or real crabmeat, chopped (1 ½ cups)
- ¾ cup (3 oz.) grated fresh Parmesan cheese
- 1/3 cup thinly sliced green onions with tops
- 1 lemon
- 1/8 tsp ground black pepper
- 1/3 cup chopped red bell pepper
- Additional sliced green onions for topping
- Additional chopped red bell pepper for topping
Directions:
- Preheat oven to 350 degrees F. Combine cream cheese and mayonnaise in a batter bowl; mix well. Press garlic into batter bowl with a garlic press.
- Using a colander drain artichokes. Chop artichokes and crabmeat. Grate Parmesan cheese. Slice green onions. Zest lemon to measure 1 teaspoon zest. Add artichokes, crabmeat, Parmesan cheese, green onions, red peppers, lemon zest and black pepper to batter bowl; mix well.
- Spoon mixture in a deep dish. Bake 25 – 30 minutes or until golden brown around edges. Sprinkle with additional red bell pepper and additional green onions.
Yield: 16 Servings (about 4 cups)