Crab and Artichoke Dip
Chef: Chris Vacca
Time: 30-45 min
Serves: 2-4 people
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
Preheat oven to 425 degrees F.
Lightly oil a 9-inch baking dish or coat with nonstick spray.
In a large bowl, combine cream cheese, mayonnaise and sour cream.
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.
Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup
Place into oven and bake until bubbly and golden, about 20-25 minutes.
Serve with a sliced baguette