Wednesday, June 29, 2011

Crab & Artichoke Dip

 Last summer we were fortunate enough to have a family vacation to BC to visit with our families.  For Canada Day my sister-in-law hosted a feast - really there is no other word to describe it.  For a fantastic appetizer she made a crab & artichoke dip that was better than most you'd get in a restaurant.  Since then, my husband has been asking me to make the same dip for us to enjoy here at home.  Not quite a year later I did.  I had a lovely chat with my s.i.l. yesterday and she gave me the recipe out of her head.  I thought I had most ingredients on hand, and I was right.  Just a few variations, which as she put it, once you have the basics, the rest is very forgiving. 

2 cups whipped cream
1 block cream cheese (250 ml)
1 dollop sour cream
1 tbsp mayo
1 package of artificial crab meat
1 can real crab meat
1 cup grated hard cheese (mozzarella or cheddar)
1/2 cup Parmesan cheese
1 cup jarred artichokes (drained)
few drops Worchester
few drops lemon juice
good shake of Old Bay Seasoning

In a large bowl whip cream, cream cheese, sour cream and mayo all together.  Add everything else and using a hand blender, blend it all (can put it all in a food processor too).  If it is too thick you can add a little milk in to thin it out.

Divide into pie plates, cover with foil and bake at 350* for 20 minutes.
My variation last night with what I had on hand.

1 cup whipped cream
1 cup whole milk (3 1/2%)
2 blocks cream cheese
1 tbsp mayo
1 package artificial crab meat
1 can real crab meat
1 cup grated cheddar
1 cup jarred artichokes (drained)
1/2 cup chopped green onion
few drops Worchester
few drops lemon juice
few drops hot sauce
salt and pepper to taste

Follow mixing directions as above.  I baked everything in a large covered casserole dish together at 425* for 30 minutes (I have a slow oven).

Both were delicious.

 My Sister-in-law's crab dip at last year's Canada Day family gathering.

My husband with his sister in her kitchen.

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