Sunday, January 04, 2009

A Crab Dip to hold you over...

Though you've probably guessed by now, I haven't been blogging lately; I have been, and will be, studying for my qualifying exams, which doesn't leave much time for blogging, or even cooking. Here's a hot crab/spinach/artichoke dip to hold you over:



1 tub whipped cream cheese
1 large handful spinach, chopped
8 oz artichoke salad, chopped (we used Genova's. you can make it fresh or use frozen artichoke hearts)
1t red pepper flakes
black pepper
4oz cheese of your choice, grated (we used pepperjack)
1/3lb fresh crab meat [omit for vegetarian version]
1/4c grated parmesan
fresh bread crumbs (we used herbed bread crumbs I made earlier)
1t olive oil

Preheat oven to 400.

Mix cream cheese, spinach, artichoke, red and black pepper, cheese, crab, and most of the parmesan in a large mixing bowl, folding gently. Fill ramekins with mixture. Sprinkle remaining parmesan on top. Bake until bubbly, about 20 minutes.

Mix bread crumbs with olive oil. Top cooked dip with bread crumbs and place under broiler until toasty on top.

Serve with toasts made from baguette.


I'll be back in May! Stay tuned.

~purplecook 

3 comments:

Desmone007 said...

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Anonymous said...

i miss you.

signed,

your anon admirer

Anonymous said...

dear purp:

As i write, i have your coffee braised shortribs in the oven. And, say i must, they do smell good. I did use a California pinot for the wine...i hope i do not regret such an indiscretion. only time will tell.

signed,

the same guy as above.

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