Baked Crabmeat, Artichoke, and Spinach Dip |
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Prep Time: 30 Minutes Cook Time: 48 Minutes |
Ready In: 78 Minutes Servings: 2 |
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This is a recipe I found on . Sounds wonderful - I have yet to try it. Ingredients:
20 ounces spinach, trimmed & chopped or |
2 (10 ounce) boxes frozen chopped spinach |
2 slices bacon, sliced |
2 tablespoons olive oil |
1 cup onion, finely chopped |
1 tablespoon garlic, finely chopped |
2 (8 ounce) packages cream cheese, softened |
2 1/2 tablespoons fresh lemon juice |
1 tablespoon spicy whole grain mustard |
1/2 teaspoon dried tarragon |
1 tablespoon worcestershire sauce |
1 lb lump crabmeat, picked over for shells & cartilage |
1 (14 ounce) can artichoke hearts, drained and coarsely chopped |
1 cup shredded monterey jack cheese |
3/4 cup freshly grated parmigiano-reggiano cheese |
2 large egg yolks |
1 1/4 teaspoons salt |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon cayenne |
1/2 teaspoon hot pepper sauce, tabasco |
1/2 tablespoon unsalted butter, softened for baking dish |
1 cup fine fresh dried breadcrumbs |
Directions:
1. Cook spinach in larged pot of slightly salted boiling water until wilted, about 3 minutes. For frozen spinach follow direstions on box.
2. Drain and rinse under cold water to cool.
3. Squeeze well to remove excess water.
4. Coarsely chop the spinach and transfer to bowl.
5. Fry the bacon in 1 Tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes.
6. Add the onions and garlic & cook, stirring, until the onions are softened, 2-3 minutes.
7. Add the spinach and let cool.
8. Preheat oven to 350°F.
9. Beat the cream cheese, lemon juice, mustard, tarragon & Worcestershire sauce in the bowl of an electric mixer fitted with paddle attachment or with a wooden spoon until smooth & creamy.
10. Mix in the spinach and bacon mixture, then the crabmeat, artichoke herats, Jack cheese, 1/2 cuo of the Parmgiano-Reggiano, the egg yolks, 1 teaspoon of salt, white pepper, cayenne and Tabasco, if using.
11. Mix well.
12. Lightly butter 11 x17 baking dish or shallow 2 quart baking dish.
13. Pour mixture into dish.
14. Combine the remaining 1/4 cup Parmagiano-Reggiano, the bread crumbs and the remaining salt in a food processor or electric mixer.
15. Pulse 2 or 3 times to blend.
16. Spread the mixture evenley over the crabmeat mixture.
17. Bake until bubbly and lightly golden, 30-35 minutes.
18. Serve hot with tortilla chips, toasted herbed pita points or with cocktail rye or pumpernickel bread.
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