Everyone loves a really good dip. This one is simple and can be made at the last minute. The Ultimate Cookbook recipe provides directions for cooking it in the microwave but I usually bake mine in the oven. I have read you loose many nutrients by using the microwave so if I have the time, use the oven. Bake for 25 to 30 minutes at 350 degrees.
The original recipe with mayonnaise is creamier and more like a dip. I usually bake mine with 1 cup of cream cheese and 3 tablespoons of sour cream instead of the mayonnaise to avoid the eggs. It is very rich and thick so I recommend a knife to spread it. For a holiday party, stick with the mayonnaise unless you are worried about an allergy.
You do not need to add the crab if you are not a seafood lover. I found out this weekend that a good friend of the family would make two dips: one without crab for her husband and one with crab for my Dad. They both loved it so much she took the time to make it special for each of them.
We decided to serve this Hot Artichoke Crab Dip with some buttery rounds and crackers at the “Remembering Danny Corbett” party. The hostess made it for the first time that evening and it was perfectly cooked. Everyone commented on how good it was and many wanted the recipe. Here it is just in time for the holidays.
The Ultimate Cookbook
Hot Artichoke Crab Dip
Preparation time: 15 minutes Cooking time: 6 minutes
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 (6-ounce) can crab meat, rinsed and drained
1/2 cup grated parmesan cheese
1/4 teaspoon garlic powder
1 tablespoon chopped fresh parsley
Combine artichoke hearts, mayonnaise, crab meat, cheese and garlic powder in a medium bowl, stirring well. Spoon mixture into a lightly greased 1 quart casserole dish. Cover with wax paper and microwave on medium (50 percent power) for 5 to 6 minutes or until heated through, rotating a half turn after 3 minutes if your microwave does not have a turntable. Sprinkle with parsley and paprika. Serve immediately with crackers. Yield: 15 to 20 servings
Perrine’s Wine Pairing
Since it was a special evening, I asked Perrine to pair a wine with the Hors d’Oeurves and the Zocker was perfect. I highly recommend serving this wine at your holiday party. It goes with everything.
2010 Zocker, Gruner Veltliner, Edna Valley, USA
Light and round with great acid structure and good minerality. A note of white pepper and flavors of ripe melon.