Crab and Artichoke Dip
June 25, 2015 • Washington Cookbook
Who doesn’t love a creamy, rich artichoke dip? You can serve it on crackers, on chips, or to top a piece of fish or chicken. Many recipes I’ve seen in the past combine spinach and artichoke, but since this cookbook is all about Washington state, then it’s only right that this version includes crab. You can easily make this ahead of time to bake off for a party, so be sure to bookmark this for later!
- 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
- 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.