CRAB ARTICHOKE DIP
INGREDIENTS
CRAB ARTICHOKE DIP
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1 (8-oz.) block cream cheese, softened
1 c mayonnaise
1 1/2 shredded Monterey Jack, divided
1/2 c freshly grated Parmesan
1 (14-oz.) can artichoke hearts, drained and finely chopped
2 cloves garlic, minced
12 oz lump crabmeat
2 green onions, thinly sliced
2 tsp Worcestershire sauce
Kosher salt
Freshly ground black pepper
2 Tbsp Freshly chopped parsley, for garnish
GARLICKY CROSTINI
1 baguette, sliced
Extra-virgin olive oil
Kosher salt
1 garlic clove, top sliced off
DIRECTIONS
MAKE CRAB ARTICHOKE DIP
- Preheat oven to 425°. In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.
- Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.
MAKE GARLICKY CROSTINI
- On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).
- Garnish dip with parsley and serve with Garlicky Crostini.