Artichoke Crab Dip with Croutons
Doreen Villalpando
ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon lemon juice
- Kosher salt and black pepper
- 1 can artichoke hearts packed in water
- 1 cup fresh lump crab meat
- 1 cup shredded parmesan (divided)
- Parsley for garnish
- Croutons:
- 1 French baguette
- Extra virgin olive oil
- Kosher salt and black pepper
directions
- 1
Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped artichoke hearts and lump crabmeat and 1/2 parmesan cheese.
- 2
Stir well and season with more salt and pepper, if necessary.
- 3
Pour into an oven proof dish (a large ramekin works well) and top with remaining grated parmesan.
- 4
Bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with croutons and garnish with parsley sprigs.
- 5
Croutons:
- 6
Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy. Serve with Artichoke Crab Dip
- 7
Serves 6
- 8
Doubles nicely
Source: Doreen
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