12 January, 2011

Spinach & Artichoke Dip with Crabmeat | Louisiana Cookin'

Spinach & Artichoke Dip with Crabmeat ingredients
"Serves a crowd"
1/2 large onion, chopped fine
1 jalapeño pepper, chopped
1 clove garlic, minced
1 Tbs olive oil
1 (8-oz) box cream cheese
1/2 cup sour cream
1 (10-oz) box spinach, thawed and squeezed dry
1/2-LB crabmeat (white or claw)
1/3 block of Monterey Jack cheese with peppers, cubed
1 can artichoke hearts, quartered and drained
Parmesan cheese, grated
Cayenne pepper, to taste
Bruci’s Blend, to taste

For serving:
Crackers or garlic pita chips

Over Medium to High heat, sauté first four (4) ingredients in olive oil. Then, lower heat to a simmer. Add cream cheese and sour cream; blend until melted.

Add spinach and crabmeat and stir gently for about ten to fifteen (10-15) minutes. Add Monterey Jack Cheese and cover pot to let cheese melt. Fold in artichoke hearts and adjust seasonings, to taste.

Once thoroughly heated, transfer to chafing dish and top with parmesan cheese.

Serve with crackers or garlic pita chips.

Slightly adapts recipe from Louisiana Cookin' Magazine. (February 2010), xx..

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