Andrew Zimmern's Hot Crab And Artichoke Dip

Andrew Zimmern's Hot Crab And Artichoke Dip
3.5 from 4 ratings
Fill 202 Print
A cheesy artichoke dip is a signature dish at any Super Bowl party, but this year, kick yours up a notch. Using crab, Madeira wine, and a pinch of cayenne for a bit of heat, this certainly ain’t your mama’s tired old dip.This recipe is courtesy of Andrew Zimmern.
Servings
8
servings
Ingredients
  • 8 ounce lump crabmeat
  • 1 14-ounce can artichokes hearts packed in water, drained, and coarsely chopped
  • 2/3 cup mayonnaise
  • 1 cup freshly grated parmigiano-reggiano
  • 3 tablespoon minced parsley
  • 3 cloves of garlic, minced
  • 2 tablespoon madeira wine
  • salt, to taste
  • white pepper, to taste
  • 1 dash of paprika
  • 3 pinch of cayenne
Directions
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, combine crab, artichoke hearts, mayonnaise, Parmigiano-Reggiano, parsley, garlic, and Madeira wine with a fork. It should be thoroughly mixed but lumpy.
  3. Season with salt and white pepper to taste.
  4. Put mixture in a flat casserole dish large enough so that the mixture is no deeper than 2 inches.
  5. Top with paprika and cayenne.
  6. Bake uncovered for 20 minutes until bubbly.
  7. Serve with toasted, sliced bread.
Recommended