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Crab Artichoke Dip

by Jim McConnell, Slippery Salmon Bar & Grill

Ingredients
Serves 5

1/2 pound chopped king or lumb crab meat (Equivalent to one medium – large king crab leg)
1 cup drained artichokes. If in oil, rinse in warm water before using
6 ounces cream cheese
1/2 cup sour cream
2/3 cup mayonnaise
1/8 cup Fage, 0 fat Greek yogurt
1/4 tbsp Dijon mustard
1/2 cup diced red onion
1/4 medium jalapeno pepper, seeded and finely diced
1/4 tbsp finely chopped fresh dill
1/8 tsp kosher salt
Pita Bread slices for accompaniment, seasoned and cut into wedges

Mix all ingredients and place into an oven-proof pan. Bake at 350 degrees for 30 minutes. Baste the pita bread with a bit of extra virgin olive oil then cover lightly with Parmesan cheese and heat in the oven during the last few minutes of the baking process.

This recipe is for a small group. At the Salmon we put approximately six ounces into a French onion soup bowl, heat under a broiler and serve with the seasoned pita wedges.

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