J’s Double-Barrel Crab And Artichoke Dip
cook time: 0 - 30 min
|
serves: 4
skill: 1 Beginner
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Chef: Warren M.
Ingredients
1 container J’s Shotgun Spread
½ cup monetary jack shredded
1 oz freshly grated parmesan
A single, 14-oz. can of artichoke hearts, drained and finely chopped
12 oz. of lump crabmeat
2 green onions, thinly sliced
2 tsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
2 tbsp. Freshly chopped parsley, for garnish
Chef's Tip
Don’t leave your crab and artichoke dip hanging! Be sure to try the bonus Garlicky Crostini recipe below.
Shotgun Spread
If you want to make the best crab and artichoke dip on your block, then follow this easy step-by-step guide.
Instructions
Crab Artichoke Dip
Crab and artichokes go together like Yetis and ice. Crab, artichoke, and J’s Shotgun Spread, on the other hand, go together like Yetis, ice, and a Traeger. If you want to make the best crab and artichoke dip on your block, then follow this easy step-by-step guide. As a bonus, we’ve included a quick and tasty Garlic Crostini recipe for bowl-to-mouth materials transport.
Preheat oven to 425°.
In a large bowl, stir together J’s Shotgun Spread, 1 cup of Parmesan, finely chopped artichoke hearts, crabmeat, thinly sliced green onions, and Worcestershire. Season with salt and pepper to taste.
Transfer mixture to a 10 or 12-inch oven-safe skillet and sprinkle with Monterey jack cheese.
Bake until golden and bubbly, 15 to 20 minutes.
Directions - Garlicky Crostini
On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).
Garnish dip with parsley and serve with the crab dip above.
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