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APPETIZER
DIPS AND SPREADS:
Knock-Your-Socks Off Hot Crab Dip
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Knock-Your-Socks-Off Hot Crab Dip |
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Yummmmm!
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4
ounces |
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cream cheese, cubed |
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½
cup |
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dry
white wine |
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16
ounce |
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can
water-packed artichoke hearts, drained
and finely chopped |
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1
lb |
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fresh crab meat, drained and shells
removed (or two 6-ounce cans, drained) |
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1
cup |
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mayonnaise (ok to use light, or 1/2 and
1/2) |
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2
ounces |
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crumbled blue cheese, finely crumbled |
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1
large |
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egg,
beaten |
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1 |
Preheat oven
to 350°F. Spray 8x8-inch baking dish with
cooking spray. |
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2 |
Combine
cream cheese and wine in a saucepan. Cook over
low heat until the cheese is creamy, stirring
frequently. Remove from heat and whisk until
blended. Fold in remaining ingredients. |
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3 |
Spoon
mixture into prepared dish. Bake for 30 minutes
and garnish with sliced black olives. |
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4 |
Serve warm
with assorted crackers. |
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Yield: 4 cups |
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Recipe Source |
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California Sol Food: Casual Cooking from the Junior
League of San Diego |
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Print this Recipe
Rate
this Recipe
Ratings:
****Restaurant Quality- would
make it again. "This hot and flavorful dip was a hit at
our Memorial Day barbecue. We dipped crackers and tortilla chips.
Delicious!"
-San Diego, CA
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