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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Edit: Mommy Diva was kind enough to try this recipe before I'd had a chance to make it and we both agree it SHOULDN'T be pureed. Dips should have texture so feel free to place in a casserole dish after simmering for a few minutes. Top with bread crumbs and bake according to directions. Enjoy. Ingredients:
2 cups shallots, chopped |
1/2 cup garlic, chopped |
2 tablespoons extra virgin olive oil |
8 ounces artichoke hearts, chopped |
8 ounces crabmeat |
4 cups spinach (can also use 1 10 oz box frozen, chopped spinach, thawed and drained of all water) |
1 cup heavy cream |
1 teaspoon crushed red pepper flakes |
1/2 cup tomato, diced |
1 cup boursin cheese |
1 cup breadcrumbs |
Directions:
1. Preheat oven to 375 degrees.
2. Saute shallots and garlic in olive oil until caramelized.
3. Add the artichokes and crab; saute.
4. Add spinach, cream, crushed red pepper, tomatoes and cheese. Stir.
5. Let it simmer then puree mixture. (See Recipe Description if you like dips with texture.).
6. Place in casserole dish and top with bread crumbs.
7. Bake for 7 minutes. Serve with thinly sliced baguette rounds.
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