Crab & Artichoke Dip

I put this together in less than 10 minutes, it was so easy and taste soooooo good! My dinner guest was so impressed, as well as my co-workers two days later. I got this one from another big chain restaurant that shall remain nameless, and it was so much better. The only thing I done different was doubled the recipe because I had a pound of crabmeat, however I didn’t double the artichoke portion. I also added about ½ tbsp more of Old bay, and a few more dashes of Tabasco and Worcestershire sauce. I also used Romano cheese instead of Parmesan, because that’s all I had, and a little bit of red bell pepper for more flavor and color. I think this is it! I’m so excited; I’ll definitely try it again, thinking about adding it to the tasting menu as well. If you think you have a better recipe, please post it, or send it to me, I’d love to try it!

1 tbsp

Butter

1/2 cup

Finely minced onion

1 tbsp

Finely minced Red Pepper

2

8 oz. packages cream cheese

1 tsp

Worcestershire sauce

1 tsp

Horseradish sauce

1/2 tsp

Old Bay seasoning

5 dashes

Tabasco sauce

1

14 oz. can artichoke hearts

1/2 lb.

Crab meat, cartilage removed

1/4 cup

Parmesan cheese

1. In a saucepot sauté the onions and red peppers in the butter until they are soft but not brown.2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.3. Fold in the artichokes and crabmeat.4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.5. Sprinkle the Parmesan evenly over the top.6. Bake in a 400ºF oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.

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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!