Crab Artichoke Dip

Name: Crab Artichoke Dip
Cook time: 20 min
Total time: 35 min
Ingredients: 1 oz. (8-oz.) block cream cheese, softened; 1 c. mayonnaise; 1 1/2 c. shredded Monterey Jack, divided; 1/2 c. freshly grated Parmesan; 1 oz. (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; 1 baguette, sliced; Extra-virgin olive oil; Kosher salt; 1 garlic clove, top sliced off

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Cook Time: 20 minutes

Total: 35 minutes

Servings: 8

Cost: $3.49 /serving

Author : Lauren Miyashiro

dip party appetizers

Instructions

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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. 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. 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!). Garnish dip with parsley and serve with Garlicky Crostini.

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