Mom's Best Hot Artichoke Crab Dip

Makes 2 cups

Janine Nicholson

ingredients

Steamed Artichokes:
2 jumbo globe artichokes
1/2 lemon cut into quarters
sprig of thyme
5 whole peppercorns
1 crushed garlic clove
Olive oil
Kosher salt and freshly ground black pepper
Dip:
3/4 cup mayonnaise
1/2 cup light sour cream
1/4 cup light cream cheese (softened to room temperature)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
Steamed artichoke hearts
3/4 lbs.fresh lump crab meat, picked over (or 1/2 lbs. crab and 1/4 lbs. bay shrimp)
1/4 cup Grated Parmesan plus some for sprinkling on the top.

1
Trim artichokes down to their hearts, placing them in water with the squeezed lemons and their juice, as you go so they don’t turn brown. Split hearts into quarters and place into a microwave-steamer bag. Drizzle into the bag a little very good olive oil, lemon from the water, garlic, peppercorns and thyme. Cook for 4 minutes in a microwave (time may vary depending on your microwave). When done allow to sit in the bag and cool.
2
Preheat oven to 400 degrees F.
3
Combine mayonnaise, sour cream, cream cheese, Parmesan cheese,lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crab meat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish and drizzle with olive oil and Parmesan cheese. Bake dip for 25 minutes until heated through and top is nice and bubbly.