Tag: cheddar cheese

Crab and Artichoke Dip

Crab and Artichoke Dip

by Pam on November 7, 2012

We had friends over to watch the election coverage and we had a smorgasbord of  appetizers to munch on through the night.  I made this crab and artichoke dip and served it with crostini. It took only a few minutes to make and tasted fantastic.  This dip had a great combination of flavors and textures – cheesy, creamy, salty, and delicious.

Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, parsley, and minced garlic together in a bowl.  Season with sea salt and freshly cracked pepper, to taste.  Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top.  Serve with crostini, crackers, or tortilla chips.  Enjoy.

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Crab and Artichoke Dip




Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

1 8 oz can of lump crab meat
1 cup of chopped artichoke hearts (canned or frozen)
1/2 cup of cheddar cheese
1/2 cup of Parmesan cheese
1/2 cup of sour cream
1/2 cup of mayonnaise
Juice of 1 lemon
1 tbsp of fresh parsley, chopped
1 clove of minced garlic
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, and minced garlic together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top. Serve with crostini, crackers, or tortilla chips. Enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Vegetable lasagne

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This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

  • Serves: 8-10

  • Prep time: 1 hr

  • Cooking time: 25 mins

    (may need an extra 5 mins)

  • Total time: 1 hr 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Ingredients

  • 4 onions, peeled and finely chopped
  • 4 small courgettes, cut into 2.5cm dice
  • 2 small peppers, cored and cut into 2.5cm squares
  • 300g butternut squash, peeled and cut into chunks
  • 2 large leeks, cut into discs, optional
  • 2 garlic cloves, peeled and crushed
  • 450g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70g plain flour
  • 2tbsp olive oil
  • 80g butter
  • 250g cheddar cheese
  • 1tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper, to season
  • 2 x 400g canned chopped tomatoes
  • 1.2lt (1200ml) milk
  • 600ml water or vegetable stock

Method

  1. Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  2. In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  3. To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  4. Cook in the oven for 25-30 mins or until golden and bubbling.

By Caroline Marson, cookery advisor – Love Food Hate Waste

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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