HOT ARTICHOKE AND CRAB DIP

HOT ARTICHOKE AND CRAB DIP image

Yield 8-10 people

Number Of Ingredients 12

Previous Next

1 9oz package frozen artichoke hearts
1 red bell pepper (finely chopped)
3 T unsalted butter
2 T all-purpose flour
1 1/4 cups half and half
3 scallions (thinly sliced)
1/2 cups grated Parmesan
1 1/2 t lemon juice
1 1/2 T minced and drained pickled jalapenos
1/2 t salt
1/4 t celery salt
3/4 lb crab meat (canned OK)

Steps:

preheat oven to 375° Cook (boil) artichokes. Drain and chop finely. Cook bell pepper in 1 T butter in heavy sauce pan over moderate to low heat, stirring occasionally (approx 5 minutes). When they're soft, stir in artichokes and transfer to blow. Melt remain 2T butter in sauce pan. Add flour and cook, stirring for approx 3 minutes. Add cream in a stream while whisking. Bring to a boil while whisking. Reduce heat and simmer, but keep whisking for approx 3 minutes. Remove from heat and stir in artichoke mixture and scallions, 1/3 cup Parmesan, lemon juice, jalapenos, salt and celery salt. gently stir in crab. Transfer to greased 1 1/2 quart shallow baking dish. Sprinkle with remaining parmesan cheese. Bake until bubbles (approx 20-25 minutes). Serve warm with crackers and breads.