Recipe

Smoked Artichoke Crab Dip Recipe


Smoked Artichoke Crab Dip Recipe
This is a great dip that you can make with the smoked Artichokes I posted.

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Ingredients
  • 4 Smoked Artichoke hearts
  • 1 cup of drained diced cooked spinach (frozen is fine)
  • 1 cup of cooked crab meat (canned in water is fine)
  • 7 tablespoons sour cream
  • 5 tablespoons mayonnaise
  • 1 jalapeño, finely diced
  • 1/4 cup of shredded pepper jack cheese (or mozzarella for the stringiness)
  • 1/2 cup of shredded cheddar
  • 3/4 cup of finely grated Parmesan cheese
  • 1/2 teaspoon of chili flakes
  • 1/2 teaspoon of ground white pepper
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of ground nutmeg
  • juice of half a lemon
  • sea salt
  • fresh ground pepper

Directions
  1. Preheat oven to 400°F
  2. Make sure your spinach is strained of any water, Should come out to be about 1 cup. Loosen the spinach up and place in a large mixing bowl. Chop up the artichoke hearts into small sections and add to the mixing bowl. Chop and add in the jalapeño, discarding seeds if you want it less spicy. Use your fingers to separate the crab meat and add to the bowl. Now add in the sour cream, mayo, and spices and then mix. Now mix in the cheeses but keep about 1/2 cup of Parmesan for later. Squeeze the juice of half a lemon, add some sea salt and fresh ground pepper and mix again.
  3. Put the mixture into a casserole dish. Sprinkle the top with the remaining 1/2 cup of Parmesan and then pop it in the oven for 30-35 minutes. Top will be a bit crispy and the inside melted .

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Comments


WOW!


Oh dear another one to save!


Fabulous, I love it!


Awesome!!


This sounds just wonderful, but where do you get smoked artichokes? Never heard of them up north here. Or do you smoke them yourself....how? I do want to try this! And, as you can tell from my handle here....crabs are my fav!


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