Tuesday, May 24, 2011

Spicy Crab-Artichoke Dip

Serve this zesty dip with chips and/or raw veggies for dipping. Makes about 2 1/2 cups.

1 can (14oz) artichoke hearts, drained & chopped
1 package (8 to 10 oz) imitation crabmeat chunks, coarsely chopped
1 small package (4oz) cream cheese, softened
1/2 cup spicy salsa, such as Bone Suckin' Salsa, or picante sauce like Bubba's Special Sauce
1/2 cup mayonnaise
1/4 cup shredded Parmesan cheese
Optional Garnishes (one or more of the following): pickled jalapeno or hot pepper rings, sliced black olives, thinly sliced green onions including the green part

Preheat oven to 350F degrees. Combine the chopped artichoke hearts, crabmeat, cream cheese, salsa, mayonnaise and salsa in a bowl. Spoon into a shallow baking dish or a pie plate. Bake at 350F until heated through, about 15 to 20 minutes. Remove from oven and garnish as desired. Serve hot with chips, pita wedges or raw veggies.

Zestfully yours,

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