Crab and Artichoke Dip
- 2 cups chopped shallots
- 1/2 cup chopped garlic
- 2 tablespoons olive oil
- 8 ounces chopped artichoke hearts
- 8 ounces Dungenesss crab meat
- 4 cups spinach
- 1 cup heavy cream
- 1 teaspoon crushed red pepper
- 1/2 cup diced tomatoes
- 1 cup Boursin
- 1 cup bread crumbs
Preheat oven to 375 degrees F.
Saute shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and saute. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of La Quinta Resort, Palm Springs, CA