The Ultimate Crab and Artichoke Dip

Name: The Ultimate Crab and Artichoke Dip
Total time: 3600 s
Yield: 16 servings
Cuisine: American
Ingredients: 6 fresh artichoke; 1 lb jumbo lump crab meat; 1 cup sharp cheddar cheese, shredded; 1 cup pepper jack cheese, shredded; 1 (5.2 ounce) package of oursin garlic & herb cream cheese; 1/4 cup fresh grated romano cheese; 1/4 cup mayonnaise; 1/2 cup sour cream; 1/4 cup heavy cream; 1 tsp fresh lemon juice; 1 tsp worcestershire sauce; 1 tsp Sriracha hot sauce; 1 tsp Cajun seasoning spice blend; 1/2 tsp black pepper; 1 tbsp finely minced celery; 1 tbsp chopped green onions

fenway @Fenway

When we lived in California I was able to get bags of fresh artichokes at a farmers market that were very inexpensive. My kids grew up loving them. We also have a jumbo lump crab dip every Christmas which I make with fresh cooked artichoke hearts. It's more work than frozen or canned artichokes and more expensive now that we are not in California but it is such an amazing dip and worth it for special occasions,. I always feeze a container of it for after the holidays!

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Ingredients

1 hour

16 servings

6fresh artichoke
1 lbjumbo lump crab meat
1 cupsharp cheddar cheese, shredded
1 cuppepper jack cheese, shredded
1 (5.2 ounce)package of oursin garlic & herb cream cheese
1/4 cupfresh grated romano cheese
1/4 cupmayonnaise
1/2 cupsour cream
1/4 cupheavy cream
1 tspfresh lemon juice
1 tspworcestershire sauce
1 tspSriracha hot sauce
1 tspCajun seasoning spice blend
1/2 tspblack pepper
1 tbspfinely minced celery
1 tbspchopped green onions

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Steps

1 hour

1

Trim top 2/3 off attichoke, remove stem and trim off some side leaves
2

Cook artichokes
3

Cook artichokes in either salted water or chicken broth, at a low boil, covered until a knife inserted in the bottom slides in easily. About 25 minutes
4

Remove from pot and cool until you can handle them
5

Remove and discard leaves
6

MAKE DIP
7

Scrape out fuzzy choke from top of artichoke heart. Set aside. Refrigerate if your not using them right away
8

In a large bowk, whisk together mayonnaise, sour cream, lemon juice, worcestershire sauce, siriacha, Cajun seasoning, pepper, heavy cream, celery and green onion, blend well
9

Add boursin and romanoncheeses and whisk in until blended
10

Add shredded cheddar and pepper jack and fold in
11

Cut artichoke hearts into good size cubes and fold in
12

Add crab, very carefully folding in so as mot to break up lumps
13

At this point you can either put in a non stick sprayed oven safe casserole and bake at 425 just until hot and melted, about 20 to 25 minutes. Or portion it out into 4 servings and bake at seperate times. Make sure you spray whatever oven dish you use with non stick spray. Also place on foil lined pan before putting in oven. This freezes well before baking. It is also great heated on low in a crockpot for a party. It will serve about 16.
14

Serve with French bread, crackers, pita bread, celery and firm lettece cups

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Cooksnaps

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fenway @Fenway

on December 10, 2015 15:18

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.