Warm crab, artichoke and parmesan dip
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream Cheese |
| 2 | cups | Mayonnaise -- * see note |
| ¾ | pounds | Crabmeat |
| 2 | cups | Parmesan Cheese -- shredded |
| 1 | can | Or Jar Artichoke Hearts (not marinated), coarsley chop |
| ¾ | cup | Onion -- thinly sliced |
| ½ | cup | Celery -- medium |
| ¼ | cup | Red Bell Pepper -- diced |
| ¼ | cup | Green Onions -- minced |
| 1 | tablespoon | Lemon Juice -- freshly |
| Squeezed | ||
| 1 | teaspoon | Garlic -- minced or pressed |
| ¼ | teaspoon | Tabasco Sauce -- or to |
| Taste | ||
| Parsley -- minced | ||
| Green Onions -- thinly | ||
| Sliced | ||
Directions
* Reduced-fat or fat-free mayonnaise does not have the consistency necessary for this recipe; regular mayonnaise is best.
In a medium bowl, stir the cream cheese until soft, then beat in the mayonnaise until just blended. Do not overmix. Fold in the remaining ingredients, except the garnish, until well combined. Put the dip in a 9" x 13" baking dish or oven-proof serving dish. Smooth out the top but do not pack down. The dip can be covered and refrigerated up to 2 days at this point. Shortly before serving, preheat the oven to 425+. Bake the dip until it just starts to bubble around the edges and the cheese has melted, 8-12 minutes. Sprinkle with minced parsley or green onions and serve immediately, with toasted bread or crackers alongside for spreading.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:04) (160) Fido: Recipes