Appetizer: Cheesy Artichoke Crab Dip
It's been a long seven months for those who love professional football — all of that changes this week as the NFL kicks off for the season. That means tailgating, taunting, fantasy leagues and, of course, foods you wouldn't make any other time of the year. This recipe happens to be one of those old favorites, and every time I make it I say to myself, Why haven't I made this dip outside of football season? This cheesy crab and artichoke dip can be doubled and baked in a large cast-iron pan for serving family style. It's simple to put together, and one that will definitely be discussed around the water cooler on Monday.
Serve this with your favorite local brew, of course, or enjoy with a glass of 2015 Le Coq Bleu IGP Côtes de Gascogne — no judging here.
- 8 ounces cream cheese, brought to room temperature
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 cup plain Greek yogurt
- 4 scallions, thinly sliced
- 14-oz. can artichoke hearts, drained and roughly chopped
- 8 ounces lump crab meat
- 1 1/2 cups five-cheese Italian blend
- Sprinkling of Old Bay Seasoning
- Ritz crackers or a toasted baguette for dipping
Preheat oven to 375° F.
Mix together the cream cheese, mayonnaise, lemon juice and yogurt until well incorporated. Add in scallions, artichokes, crab meat, Old Bay seasoning and all but 1/4 cup of the cheese. Stir to incorporate everything together.
Coat the inside of a casserole dish with non-stick spray, and scoop the crab mixture inside. Add the remaining cheese, and sprinkle with some more Old Bay seasoning. Bake in the preheated oven 15-20 minutes until bubbly. You can place it under a broiler for the last 3-5 minutes to get a crust on the top layer of cheese.
Remove from the oven, and allow to cool 5-10 minutes before serving with crackers or crispy baguette slices.
Now, who's ready to watch some football?