Hot Crab and
Artichoke Dip
Artichoke Dip
Serves 4 (hors d'oeuvres)
Ingredients
| 1 pkg. | 125g (4 oz) cream cheese, light or regular | 1 pkg. |
| 1/2 can | artichoke hearts (398 g), chopped | 1/2 can |
| 30 ml | mayonnaise | 2 tbsp. |
| 1 | clove, garlic | 1 |
| 2 ml | basil, dry | 1⁄4 tsp |
| 2 ml | onion powder | 1⁄4 tsp |
| 2 ml | salt | 1⁄4 tsp |
| 2 ml | horseradish | 1⁄4 tsp |
| 2 ml | Tabasco sauce | 1⁄4 tsp |
| 1 can | Ocean's crabmeat with leg meat (170g), drained | 1 can |
| 60 ml | grated mozzarella cheese | 1⁄4 cup |
| 45 ml | red pepper, diced fine | 3 tbsp. |
| 45 ml | green pepper, diced fine | 3 tbsp. |
| 45 ml | green onion, diced fine | 3 tbsp. |
Directions
| 1 | In a mixer bowl or food processor, blend cream cheese, mayonnaise, garlic, basil, onion powder, salt, horseradish and Tabasco sauce until creamy and well mixed. Drain and rinse the crabmeat. Add remaining ingredients and hand stir (do not process) until combined. You want the garnish to be crunchy and visible. |
| 2 | Heat in the microwave for approximately 2-3 minutes until bubbly around the edges. Remove, stir and if cheese is not melted enough, return for another minute only. Can also be heated in the oven proof dish at 350F. for approximately 15-20 minutes or until hot and bubbly. |
| 3 | Serve with your favourite crackers, slices of baguette or sliced raw vegetables. |
Double recipe for appetizer. |
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