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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crab & Artichoke Dip Recipe

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This recipe for Crab & Artichoke Dip is from Rogers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9oz. Package Frozen Artichoke Hearts
1/4 c. Red Bell Pepper (finely chopped)
3 tbsp. Unsalted Butter
2 tbsp. All-purpose flour
1 1/4 c. Half & Half
3 Gr. Onions (sliced thin)
1/2 c. Finely grated Parmesan Cheese
1 1/2 tsp. Lemon Juice
1/2 tsp. Minced and drained Pickled Jalapeno's
1/2 tsp. Salt
1/4 tsp. Celery Salt
3/4 lb. Lump Crab Meat
Directions:
Directions:
Preheat Oven to 375º
Cook artichoke heart according to package directions.
Then drain and finely chop.
In a 2 to 3 quart sauce pan, cook bell pepper in 1 tbsp.butter over medium heat until softened (about 5 min.).
Stir in Artichokes and transfer to a mixing bowl.
Melt remaining 2 tbsp. Butter in saucepan over medium heat.
Add flour, whisking for about 3 minutes.
Add Half & Half whisking to make the Roux. Bring to a boil then reduce heat to simmer and thicken for about 3 min.
Remove from heat and stir in artichoke mixture, gr. onions, 1/3 c. parmesan, lemon juice, jalapeno"s, salt and celery salt.
Transfer to a buttered 1 1/2 qt. shallow baking dish and sprinkle with remaining parmesan.
Bake dip in oven until bubbling 20 - 25 min.
Personal Notes:
Personal Notes:
Dip can be prepared ahead of time but DO NOT BAKE until ready to serve.

 

 

 

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