Holiday Recipe #2: Crab & Artichoke Dip
- Josh Mackey
- Marketing/Communications
- Orca Bay Seafoods, Inc.
- 425-687-4111
- jmackey@orcabayfoods.com
Renton, WA — November 12, 2010
A good holiday meal is never without a good snack and
appetizer to fend off the hungry masses from the kitchen. You have enough to
cook as is and you don’t need anyone in your kitchen trying to steal a sample
of the goods!
For our second holiday day recipe, we bring you Chef
Roger’s amazing Crab and Artichoke Holiday Dip! The savory Orca Bay
Seafoods Snow Crab blended with the artichoke hearts and cheeses makes it a guilty
pleasure while the Jalapeno and Tabasco sauce give it a nice little kick.
Cook this up with plenty of toasted bread and make your guests happy! Also, don’t
forget our other Holiday Seafood Side Dishes!
Holiday
Recipe #1 – Roasted Pumpkin with Salmon
CRAB AND ARTICHOKE HOLIDAY DIP
INGREDIENTS:
2 C. (about 8 oz.) Orca Bay Snow Crab Meat, Shredded (King Crab or Dungeness Crab may be substituted)
8 oz. Cream Cheese (Reduced Fat may be substituted)
1/2 C. Mayonnaise (Lighter alternatives may be substituted)
1-1/2 C. Artichoke Hearts, quartered and halved (one, 14 oz. can, drained)
1 C. (about 4 oz.) Low Moisture, Part Skim Mozzarella Cheese, Shredded
1/2 C. (about .75 oz.) Parmesan Cheese, Grated
2 Tbsp. Canned Jalapeno Peppers, Diced
2 Tbsp. Lemon Juice (juice of about 1/2 lemon)
1/2 tsp. Worcestershire Sauce
1/8 tsp. Tabasco Sauce
METHOD:
Preheat oven to 425oF.
Blend cream cheese and mayonnaise in large mixing bowl until creamy. Add shredded crab meat, diced artichoke hearts, the cheeses, jalapeno peppers, lemon juice, Worcestershire and Tabasco sauces.
Place blended dip into 1-1/2 qt. casserole dish and level the contents. Top with additional 1/4 C. shredded Mozzarella cheese, if desired.
Bake at 425oF. for 25 minutes, uncovered, until bubbling and golden brown on top.
Serve immediately with French bread, Pita crisps, tortilla chips, or fresh vegetables.