Warm Crab and Artichoke Dip

This is a tasty dip appetizer that is served warm from the oven. We use Wheat Thins and other crackers for dipping. The kids may even enjoy this appetizer.

Ingredients

• 1/4 cup cream cheese at room temperature
• 1/2 cup mayonnaise
• 3/4 cup (about 4 ounces) crabmeat (well drained if canned)
• 1/4 cup plus 2 tablespoons of grated Parmesan cheese
• 3 tablespoons chopped drained marinated artichokes from jar
• 2 tablespoons sliced green onion
• 2 tablespoons diced red bell pepper
• 2 tablespoons diced celery
• 1 tablespoon finely chopped fresh Italian parsley
• 1-1/2 teaspoons Sherry wine vinegar
• 1/2 teaspoon hot pepper sauce (such as Tabasco®)
  

• Toasted baguette slices or other thin and crispy crackers

Steps

• Preheat oven to 450Ð F
• Beat cream cheese in large bowl with electric mixer until smooth
• Add mayonnaise and beat until just blended
• Season with salt and pepper
• Using rubber spatula, fold in crabmeat, 1/4 cup Parmesan cheese, artichoke hearts, green onion, bell pepper celery, vinegar and hot pepper sauce
• Transfer crab mixture to 2 cup soufflé dish
• Top with remaining 2 tablespoons of Parmesan cheese
• Bake until crab mixture is warm and cheese melts (about 15 minutes)
• Serve immediately

Recipe from Bon Appétit Magazine (from the Hall Street Grill in Beaverton, Oregon) - November, 1997

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Copyright (C) 1998 J. D. Beletti, All rights reserved.

Last revised: November 09, 2004.