Central Market's Hot Crab & Artichoke Dip
Give the standard spinach and artichoke a seaside upgrade and building in a little crab in this easy assembly Hot Crab and Artichoke Dip from Central Market.
Ingredients
- 1 9 oz package frozen artichoke hearts
- 1 red bell pepper finely chopped
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/4 cups half-and-half
- 3 green onions thinly sliced
- 1/2 cup Parmesan cheese grated
- 1 1/2 tsp fresh lemon juice or to taste
- 1 1/2 tbsp pickled jalapeño chiles drained and minced
- 1/2 tsp Salt
- 1/4 tsp celery salt
- 3/4 lb jumbo lump crabmeat picked clean
Instructions
- Preheat oven to 375° F. Cook artichoke hearts according to package instructions, drain well and finely chop.
- Sauté bell pepper in 1 tablespoon butter in a 2-3 quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
- Stir in artichokes and transfer mixture to a bowl.
- Melt remaining 2 tablespoons butter in saucepan over medium-low heat, and then add flour, and cook, stirring, for 3 minutes.
- Add half-and-half in a stream, whisking constantly, and bring to a boil. Reduce heat and simmer for 3 minutes, still whisking constantly.
- Remove from heat and stir in artichoke mixture, green onions, 1/3 cup Parmesan, lemon juice, jalapenos, salt and celery salt.
- Gently stir in crabmeat. Transfer to a buttered 1½-quart shallow baking dish and sprinkle with remaining Parmesan.
- Bake dip in oven until bubbling, about 20-25 minutes. Serve warm with crackers or tortilla chips.
Notes
This recipe is provided courtesy of Central Market.
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