Crab and Artichoke Gooey Dip |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I am a big fan of Ted Reader and this recipe came from his latest book. I encourage people to make the Bone Dust, as it is an exceptional seasoning. This recipe is a bit labour intensive, but....oh, so worth it!!! Ingredients:
1 cup bechamel sauce |
1 cup lump crabmeat |
14 ounces artichoke hearts, drained and cut in quarters |
1/2 cup swiss cheese, grated |
1/2 cup mozzarella cheese, grated |
1 green onion, finely chopped |
2 tablespoons white wine |
1 tablespoon fresh herb, chopped (parsley, basil, thyme) |
salt and pepper |
1 pinch seasoning (bone dust bbq rub) |
1/4 cup parmesan cheese, cheese |
Directions:
1. In a bowl, combine the bechamel, crab meat, artichoke heats, swiss cheese, mozzarella cheese, green onion, wine and herbs.
2. Season to taste with salt and pepper and a pinch or two of Bone Dust BBQ spice. Mix thoroughly.
3. Butter a 4 - 6 cup casserole dish. Pour in crab mixture. Sprinkle evenly with parmesan cheese. Cover and chill for at least 1 hour to set.
4. Preheat oven to 425. Bake dip, uncovered, until hot and bubbling, 20 - 30 minutes.
5. Serve immediately with fresh bread or chips.
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