Crab and Artichoke Dip

Artichoke & Crab Dip

Chef: Chris Vacca

Time: 30-45 min

Serves: 2-4 people

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INGREDIENTS

  • 8 ounce cream cheese, softened

  • ½ cup mayonnaise

  • ½ Sour cream

  • 14 oz chopped, cleaned artichoke hearts

  • 1 lbs Dungeonous crab meat

  • 12 ounces lump crab meat

  • 1 cup shredded fontina cheese, divided

  • 1/2 cup shredded pepper jack cheese

  • 3 green onions, thinly sliced

  • 1 tablespoon Worcestershire sauce

  • Kosher salt and freshly ground black pepper, to taste

  • Optional Baguette

METHOD:

  1. Preheat oven to 425 degrees F.

  2. Lightly oil a 9-inch baking dish or coat with nonstick spray.

  3. In a large bowl, combine cream cheese, mayonnaise and sour cream.

  4. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and worcestershire; season with salt and pepper, to taste.

  5. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup

    fontina cheese.

  6. Place into oven and bake until bubbly and golden, about 20-25 minutes.

  7. Serve with a sliced baguette