Author: A Taste of Washington, Jonathan Holden, Twigs Bistro and Martini Bar, Kennewick
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
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.
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.
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/