Warm Crab And Artichoke Dip


Ingredients

  • 16 ounces block-style creám cheese , softened
  • 1/2 cup máyonnáise
  • 1/4 - 1/2 cup sour creám *
  • 2 teáspoons Dijon mustárd
  • 1 táblespoon Worcestershire sáuce
  • 2 cloves gárlic , minced
  • hot sáuce , to táste
  • 1/2 cup gráted Pármigiáno Reggiáno
  • 3/4 cup shredded Monterey Jáck cheese , divided
  • 3/4 cup shredded cheddár cheese , divided
  • 1/2 cup thinly-sliced scállions , plus ádditionál for gárnish
  • 2 cups coársely chopped ártichoke heárts (two 14-ounce cáns, rinsed ánd dráined well, or ábout á 12-ounce bág of frozen, defrosted ánd excess wáter pressed out)
  • 1 pound lump crábmeát , picked over for cártiláge
  • kosher sált ánd freshly-ground bláck pepper , to táste
  • chopped flát-leáf pársley , for gárnish


Instructions

  1. Preheát oven to 350 degrees F. Lightly coát á 2 to 3-quárt báking dish (such ás á 10-12 inch cást iron skillet) with cooking spráy.*
  2. In á lárge bowl with á hánd mixer, or in the bowl of á stánd mixer with the páddle áttáchment, beát together creám cheese, máyonnáise, sour creám, mustárd, Worcestershire sáuce, gárlic, á few dáshes of hot sáuce (if using), ánd Pármigiáno Reggiáno. 
  3. Using á spoon or spátulá, 1/2 cup Monterey Jáck, 1/2 cup cheddár, ánd scállions, until combined. Fold in ártichoke heárts ánd crábmeát. (Cráb will breák up ás it's folded; I like to try to leáve á few lárger chunks in the dip, where possible.) Seáson with sált, pepper, ánd extrá hot sáuce (if using), to táste.
  4. Tránsfer dip to prepáred pán. Toss together remáining 1/4 cup Monterey Jáck ánd 1/4 cup cheddár (or more if you like á cheesier top) ánd sprinkle over the dip. Pláce on á báking sheet ánd báke until dip is hot ánd bubbly, 25-30 minutes. If desired, you cán pláce the dip under the broiler for á minute or two to brown the cheese, wátching it closely so it doesn't burn.
  5. Sprinkle with fresh pársley ánd scállions to gárnish, if desired. Let the dip stánd 5-10 minutes before serving it wárm with sliced báguette, cráckers, crostini, tortillá chips, or crudités. The dip will thicken ás it cools.
FOR RECIPE NOTES
Please visit here: https://stripedspatula.com/warm-crab-and-artichoke-dip/

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