Name: Crab Artichoke Dip
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 oz. (8-oz.) block cream cheese, softened -; 1 c. mayonnaise -; 1 1/2 c. shredded Monterey Jack, divided -; 1/2 c. freshly grated Parmesan -; 1 oz. (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 -; 1 baguette, sliced -; Extra-virgin olive oil -; Kosher salt -; 1 garlic clove, top sliced off -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crab Artichoke Dip

1. 1 oz. (8-oz.) block cream cheese, softened -

2. 1 c. mayonnaise -

3. 1 1/2 c. shredded Monterey Jack, divided -

4. 1/2 c. freshly grated Parmesan -

5. 1 oz. (14-oz.) can artichoke hearts, drained and finely chopped -

6. 2 cloves garlic, minced -

7. 12 oz. lump crabmeat -

8. 2 green onions, thinly sliced -

9. 2 tsp. Worcestershire sauce -

10. Kosher salt -

11. Freshly ground black pepper -

12. 2 tbsp. freshly chopped parsley, for garnish -

13. 1 baguette, sliced -

14. Extra-virgin olive oil -

15. Kosher salt -

16. 1 garlic clove, top sliced off -

How to cook deliciously - Crab Artichoke Dip

1. Stage

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.

2. Stage

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.

3. Stage

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!).

4. Stage

Garnish dip with parsley and serve with Garlicky Crostini.