I love the month of February! Many great cooking opportunities… Super Bowl Sunday, Valentine’s Day and of course one of my favorites, Oscar Night. We had a pre -Super Bowl pot luck last week here at our warehouse hopefully to get inspired and exchange recipes for the big game this weekend. There was a variety of hot and hearty dips, some incredible Guatemalan styled tacos and a yummy slow-cooked chili. We all ate well that day and waddled back to our desks with large cups of caffeine to get us through the rest of the day.
The crab and artichoke dip seems to be a favorite at my house for a big game appetizer. It is pretty simple to make and is perfect with a buttery Chardonnay or crisp Pinot Grigio.
I will have to get Cecil’s mom’s recipe for the tacos and pass them along they were really delicious..next time!
Recipe:
Hot Crab and Artichoke Dip
1 cup of fresh Dungeness or canned lump crab meat
3-4 medium artichokes
½ cup of freshly grated parmesan cheese
¼ cup sour cream
¼ cup of mayonnaise
2 cups of spinach
¼ flat leaf parsley
3 cloves roasted garlic
1 Tbls. lemon juice (fresh please)
Salt and pepper
Trim all of the outer leaves of the artichokes and trim the end of the stems. Place in boiling water until tender roughly 45 minutes.
In a mixing bowl mix combine the mayo, sour cream, cheese and roasted garlic and set aside. Let sit while artichokes are cooking.
After the artichokes cool, scoop and remove the choke and peel the outer layer of the stem.
Chop the artichokes and add to the mixing bowl. Add spinach, parsley and a little salt and pepper to taste. Add the lemon juice and stir gently. Finally, add the crab and mix lightly. Fill an oven proof vessel and top with a little more parmesan.
Bake for 12 minute in 400 degree oven or a 375 degree convection oven.
Serve with toasted baguettes* and a glass of your favorite Chardonnay or Pinot Grigio!
*If there is time I like toasting the baguettes, drizzle with some extra virgin olive oil and rub a clove of raw garlic onto the toasted slices.
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