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Central Market's Hot Crab & Artichoke Dip

Give the standard spinach and artichoke a seaside upgrade and building in a little crab in this easy assembly Hot Crab and Artichoke Dip from Central Market.
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Course Appetizers

Ingredients
  

  • 1 9 oz package frozen artichoke hearts
  • 1 red bell pepper finely chopped
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/4 cups half-and-half
  • 3 green onions thinly sliced
  • 1/2 cup Parmesan cheese grated
  • 1 1/2 tsp fresh lemon juice or to taste
  • 1 1/2 tbsp pickled jalapeño chiles drained and minced
  • 1/2 tsp Salt
  • 1/4 tsp celery salt
  • 3/4 lb jumbo lump crabmeat picked clean

Instructions
 

  • Preheat oven to 375° F. Cook artichoke hearts according to package instructions, drain well and finely chop.
  • Sauté bell pepper in 1 tablespoon butter in a 2-3 quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
  • Stir in artichokes and transfer mixture to a bowl.
  • Melt remaining 2 tablespoons butter in saucepan over medium-low heat, and then add flour, and cook, stirring, for 3 minutes.
  • Add half-and-half in a stream, whisking constantly, and bring to a boil. Reduce heat and simmer for 3 minutes, still whisking constantly.
  • Remove from heat and stir in artichoke mixture, green onions, 1/3 cup Parmesan, lemon juice, jalapenos, salt and celery salt.
  • Gently stir in crabmeat. Transfer to a buttered 1½-quart shallow baking dish and sprinkle with remaining Parmesan.
  • Bake dip in oven until bubbling, about 20-25 minutes. Serve warm with crackers or tortilla chips.

Notes

This recipe is provided courtesy of Central Market.
Keyword Central Market, Holidays
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