My sister came home for a week after her semester at school ended before she went back to school to work in her research lab. We hosted a dinner with some neighbors who also had a daughter home from college. My sister insisted that I make crab artichoke dip. This is a recipe from one of my favorite blogs, Host the Toast and it is absolutely delicious. The fishiness of this will depend on how fresh the crab is. The fresher the crab, the less fishy the dip.
Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
12 ounces crab meat
1 can artichoke hearts (not marinated), chopped
1 1/2 cups shredded cheese blend (Sartori parmesan, asiago, fontina, bellavitano)
2 tablespoons lemon juice
1 clove garlic, minced
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
salt and pepper
Preparation:
1. Preheat oven to 350 degrees.
2. Mix all ingredients, except for 1/2 cup cheese, in a bowl.
3. Pour into baking dish. Top which 1/2 cup cheese.
4. Bake uncovered for 25 minutes. Place under broiler for 3-5 minutes, until cheese browns.
5. Serve with crostinis, vegetables, or Socca.
Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
12 ounces crab meat
1 can artichoke hearts (not marinated), chopped
1 1/2 cups shredded cheese blend (Sartori parmesan, asiago, fontina, bellavitano)
2 tablespoons lemon juice
1 clove garlic, minced
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
salt and pepper
Preparation:
1. Preheat oven to 350 degrees.
2. Mix all ingredients, except for 1/2 cup cheese, in a bowl.
3. Pour into baking dish. Top which 1/2 cup cheese.
4. Bake uncovered for 25 minutes. Place under broiler for 3-5 minutes, until cheese browns.
5. Serve with crostinis, vegetables, or Socca.