SANDRA’S HOT DUNGENESS CRAB, ARTICHOKE and SPINACH DIP
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| A festive crowd-pleasing and year-round appetizer perfect for any occasion... |
Prep: 10 Mins. | Bake: 20 Mins.
Posted: by Sandra
INGREDIENTS
4 oz. cream cheese, at room temp.
1 cup mayonnaise
1 cup freshly grated Parmesan cheese, divided
1 cup heavy cream
1 teaspoon lemon juice
fine-grain kosher salt and freshly ground pepper, to taste
1 cup cooked lump Dungeness crab meat
1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped
1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)
2 green onions, sliced
1 tablespoon jarred roasted bell peppers, chopped
1 teaspoon old bay seasoning
½ teaspoon garlic powder
¼ teaspoon dried parsley
--Toasted baguette slices and/or assorted crackers
METHOD
Preheat oven to 350 degrees. Spray a 1-quart casserole dish, and set aside.
Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in crab, artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.
Spoon mixture into prepared casserole dish, while smoothing top. Sprinkle with remaining ¼ cup Parmesan cheese, and parsley
Cover and bake for 20 minutes, until cheese is melted.
Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!
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