Name: Crab and Artichoke Dip
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of La Quinta Resort, Palm Springs, CA

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Crab and Artichoke Dip

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