Tag: gordon ramsey crab dip

Baked Crab and Artichoke Dip – A Snack So Nice, You Finish it Twice

Nothing says, “this party rocks” like a creamy, cheesy,
baked dip, and when you’re talking about a hot crab and artichoke dip, people
have been known to put an extra choice word or two before “rocks.” If only
there were a big event coming up soon to test this theory.


Not only is this additive dip easy to make, it works with
any budget. You can load it up with the finest fresh crab, use frozen or
pasteurized lump crab meat, or even canned in a pinch. By the way, (and off the
record) I’ve had these made with fake crab, and it wasn’t bad at all.

While the loaf of bread base does make for a nice
presentation, not to mention recycled after party snack food, you can simply
bake this in a casserole dish as well. As I mentioned in the video, I had a
little extra leftover, and if this happens to you, give it a try as a stuffing
for ravioli, wontons, or other dumpling-like delivery systems.

No matter which team they’re rooting for, all your guests
will be cheering for more of this delicious baked dip. By the way, nothing
beats watching your friends play tug-o-war with the crust once the dip is gone.
I hope you give it a try soon. Enjoy!


Ingredients for 12 portions of Baked Crab and Artichoke Dip:
2 (8 ounce) packages cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
3 cloves garlic, minced
2 tsp fresh chopped tarragon
leaves
zest and juice from 1 lemon
1 tsp Worcestershire sauce
salt and pepper to taste
cayenne to taste
1 pound lump crab meat, drained
1 (14-oz) can artichoke bottoms
6 oz white Cheddar cheese, divided
1 large round or oval loaf sourdough bread
About 30 min at 375 degrees F.

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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.

Print[1]



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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