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 Bechamel sauce

  • 1 cup grated Vella Jack Cheese

  • 1 teaspoon garlic powder

  • ½ teaspoon paprika

  • 1 Tablespoon Worcestershire Sauce

  • 1 Tablespoon lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 pound Dungeness crab meat

  • Optional Baguette

METHOD:

  1. Preheat oven to 350 degrees F.

  2. In a medium sized mixing bowl, combine Artichokes, cream cheese, bechamel sauce, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.

  3. Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly.

  4. Serve with a sliced baguette