January 28, 2010
Crab and Artichoke Dip
Our family loves to go to Port Townsend (a little town on the coast) and visit The Belmont Hotel. It's a Victorian Hotel with a small restaurant that has a balcony on the water. It has always been our favorite place, even before the children were born. Now, it is a family thing. We always order the same thing - crab and artichoke dip, clam chowder and herbal tea. It is very rich and warm and extravagant.
I never attempted making the dip, but then a friend from church brought her pepper artichoke dip to a potluck and it was so similar. I asked for the recipe. She made it without the crab and tomato and it was very good...so, if you don't like crab, you can leave it out.
This recipe is large. We made a meal out of it. I served the dip with French bread and crab cakes - and we had enough for two meals. It can also be doubled if you want to take it to a potluck.
1 package cream cheese
1 cup mayo
1/4 of onion finely chopped
2 garlic cloves, minced
1/2 cup artichoke hearts
1/2 cup roasted bell pepper chopped
2 cups shredded cheese (your choice - we used cheddar)
1/2 cup shredded Parmesan
1/2 cup crab meat
1 small tomato chopped.
Mix the ingredients in the order listed. The first four until creamy, add the next two items, then the cheese. Stir, then add the crab and tomato. Pour into a baking dish (I used a glass pie plate), sprinkle with more Parmesan and bake at 350 degrees until a little brown and bubbly.
Serve with crackers or crostini or French bread.