Crab Artichoke Dip

An easy appetizer for any party.

It’s hard to believe it, but New Year’s Eve is just around the corner … 2011 has flown by and 2012 is getting ready for us.  But not without one more party – and in Live Pretty world our parties, whether they are formal get-togethers or family parties in PJs, always include tons of great food for the family.

So, without further ado, here is one of my favorite recipes for any evening party.  I developed this recipe after having something similar here in Orlando at one of my favorite casual gourmet restaurants.  This dip is a great combo of savory, creamy and bright ingredients and is super simple to make.  So please enjoy my crab artichoke dip!

Crab Artichoke Dip

Ingredients:

Dip –
2, 4 oz cans of lump crab meat drained (I use canned but you can also use fresh, just smell it before you buy it to make sure it is really fresh)
1, 14-15 oz can artichoke hearts drained
8 oz. mayonnaise
8 oz. sour cream
4 T dry bread crumbs
3 large garlic cloves chopped very fine
1, 8 oz. packet of mixed Italian cheese
Salt and Pepper to taste (I use about 10 cranks of fresh black pepper and 1/2 tsp kosher salt)

Topping –
1 pint grape tomatoes
10-12 large fresh basil leaves (about half of one of those basil packets you can find in the produce aisle)
2 T extra virgin olive oil
2 T balsamic vinegar
Salt and pepper to taste

To Serve –
Tortilla chips for serving (the scoop kind or any sturdy yellow corn tortilla chip will work)

Directions:

Turn oven to 375 degrees F. Spray a 10″ glass pie pan or 9″ x 9″ square baking pan with cooking spray, set aside.

Put artichokes in a large mixing bowl, break up into small pieces with your hands.  (You are mainly just squishing them and breaking them apart into small pieces).

Add crab meat, 1/2 packet of cheese, garlic, mayo, sour cream, breadcrumbs, salt and pepper.  Mix together until throughly incorporated. Dip should hold together well when scooped up with a spoon. If the dip is really wet, add 1 to 2 more T of bread crumbs until it holds together well.

Spread dip in your pan, top with the rest of the cheese.

Bake in oven for 25-30 minutes until bubbling and cheese starts to brown on the edges.

While baking, slice your tomatoes in half, chop up your basil – the easiest way to chop basil is to stack the leaves, roll them and cut in strips with a sharp knife or scissors. Toss basil and tomatoes with your olive oil, balsamic vinegar, salt and pepper.

When dip is completely baked through, bubbling and starting to brown on the top, take out of the oven and place aside to cool for about 5 minutes.  Once cooled a bit, top with the tomato mixture and serve with tortilla chips.

Enjoy and Happy New Year!

Julia

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Crab Artichoke Dip

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This dip is a great combo of savory, creamy and bright ingredients and is super simple to make.

Ingredients:

Dip -
2, 4 oz cans of lump crab meat drained (I use canned but you can also use fresh, just smell it before you buy it to make sure it is really fresh)
1, 14-15 oz can artichoke hearts drained
8 oz. mayonnaise
8 oz. sour cream
4 T dry bread crumbs
3 large garlic cloves chopped very fine
1, 8 oz. packet of mixed Italian cheese
Salt and Pepper to taste (I use about 10 cranks of fresh black pepper and 1/2 tsp kosher salt)

Topping -
1 pint grape tomatoes
10-12 large fresh basil leaves (about half of one of those basil packets you can find in the produce aisle)
2 T extra virgin olive oil
2 T balsamic vinegar
Salt and pepper to taste

Directions:

Turn oven to 375 degrees F. Spray a 10" glass pie pan or 9" x 9" square baking pan with cooking spray, set aside.

Put artichokes in a large mixing bowl, break up into small pieces with your hands. (You are mainly just squishing them and breaking them apart into small pieces).

Add crab meat, 1/2 packet of cheese, garlic, mayo, sour cream, breadcrumbs, salt and pepper. Mix together until throughly incorporated. Dip should hold together well when scooped up with a spoon. If the dip is really wet, add 1 to 2 more T of bread crumbs until it holds together well.

Spread dip in your pan, top with the rest of the cheese.

Bake in oven for 25-30 minutes until bubbling and cheese starts to brown on the edges.

While baking, slice your tomatoes in half, chop up your basil - the easiest way to chop basil is to stack the leaves, roll them and cut in strips with a sharp knife or scissors. Toss basil and tomatoes with your olive oil, balsamic vinegar, salt and pepper.

When dip is completely baked through, bubbling and starting to brown on the top, take out of the oven and place aside to cool for about 5 minutes. Once cooled a bit, top with the tomato mixture and serve with tortilla chips.

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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