Crab and Artichoke Dip
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Submittor: Chef Paul Wernsdorfer (The Fisherman's Inn)
Ingredients
2 packages cream cheese - 8 oz.,1 tsp. garlic powder,2 tbl. Dijon Mustard,1/4 tsp. Cayenne Pepper Powder,1 tsp. Lawry's Seasoning Salt,2 tbl. Dry Sherry,1/2 Cup Heavy Cream,1 Small Can Artichoke Hearts,1/2 lb. Backfin Crabmeat,
Directions
- Place cream cheese in mixing bowl with paddle attachment, blending until cheese softens.
- Add mustard and spices, blend, add sherry and heavy cream.
- Drain artichokes and crabmeat (if necessary), then add to cheese mixture.
- Mix on low speed until incorporated. Do not overmix.
Bake in bread bowls or casserole and serve with pita or french bread to dip.
Comments
Cooking time- start to finish: 10 minutes
