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  11. CRAB ARTICHOKE DIP

CRAB ARTICHOKE DIP

 

INGREDIENTS

CRAB ARTICHOKE DIP

. 

1 (8-oz.) block cream cheese, softened

1 c mayonnaise

1 1/2 shredded Monterey Jack, divided

1/2 c freshly grated Parmesan

 1 (14-oz.) can artichoke hearts, drained and finely chopped

2 cloves garlic, minced

12 oz lump crabmeat

2 green onions, thinly sliced

2 tsp Worcestershire sauce

Kosher salt

Freshly ground black pepper 

2 Tbsp Freshly chopped parsley, for garnish

GARLICKY CROSTINI

 

1 baguette, sliced

Extra-virgin olive oil

Kosher salt

1 garlic clove, top sliced off

DIRECTIONS

MAKE CRAB ARTICHOKE DIP

  1. Preheat oven to 425°. In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.
  2. Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.

MAKE GARLICKY CROSTINI

  1. On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).
  2. Garnish dip with parsley and serve with Garlicky Crostini.