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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Recipe by Deneb Williams, executive chef at The Firehouse Restaurant. Williams serves this recipe because it's easy and can be made the day before. It's actually better if it sits in the fridge overnight, and then it takes 30 seconds to a minute to heat up, he says. Read more . It goes great with bread, crackers and vegetables so you can put it in the center of a big munchie pile. Plus, it's always a hit, he says. It has a very broad spectrum of appeal – people love warm, dippy stuff, and Dungeness crab is always a hit. Ingredients:
1/4 cup goat cheese |
8 ounces cream cheese |
1/2 cup mayonnaise |
4 ounces parmesan cheese, grated |
1/4 cup scallions, sliced |
1 tablespoon lemon juice |
1/4 teaspoon old bay seasoning |
1/2 cup canned artichoke hearts, drained, rinsed and chopped |
1 pound spinach (see procedure) |
8 ounces crab meat or chopped cooked bay shrimp (optional) |
Directions:
1. Allow goat cheese and cream cheese to soften at room temperature for 30 minutes.
2. Bring 4 quarts of water to a boil.
3. Blanch spinach in boiling water for 10 seconds, then immerse in ice water.
4. Drain and press spinach until mostly dry; chop.
5. Using a food processor, combine all ingredients and blend until incorporated.
6. (Alternate method: Hand-chop artichokes, spinach and scallions, and mix with ingredients in large bowl.)
7. Heat in microwave for 30 seconds, stir and repeat until warm throughout.
8. Serve with crackers, a sliced baguette or raw vegetables.
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