Crab and Artichoke Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ¼ cup diced red bell peppers
  • ¼ cup diced yellow onions
  • 1 (8-ounce) package cream cheese, softened
  • 1 (5.2-ounce) package Boursin garlic and herb cheese, softened
  • 1 heaping tablespoon finely chopped fresh parsley
  • ½ teaspoon kosher salt
  • Pinch coarsely ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 2 dashes Tabasco™ sauce
  • ¼ cup quartered artichoke hearts (about 2 to 3 canned artichoke hearts)
  • 4 ounces fresh blue crabmeat
  • ½ cup grated Parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees. Heat a small skillet over medium heat and add the olive oil. Add the peppers and onions and cook until translucent, about 3 to 5 minutes, taking care not to brown the vegetables. Remove from the heat and let cool.
  2. Combine the cream cheese, Boursin, parsley, salt, pepper, garlic powder, cayenne, and Tabasco™ and mix until smooth. Add the peppers, onions, artichokes, and crabmeat and mix gently to combine.
  3. Place the mixture into a baking dish and top with the Parmesan cheese. Bake, uncovered, until the mixture is golden brown and hot, about 20 minutes.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/06/crab-and-artichoke-dip/