Crab Artichoke Hot Dip (Printer-Friendly Version)

Creamy blend of crab, artichokes, and cheeses baked until bubbly. Perfect for easy party snacking.

# Required Ingredients:

→ Crab Artichoke Dip

01 - 227 g cream cheese, softened
02 - 240 ml mayonnaise
03 - 170 g shredded Monterey Jack cheese, divided
04 - 50 g freshly grated Parmesan cheese
05 - 400 g canned artichoke hearts, drained and finely chopped
06 - 2 cloves garlic, minced
07 - 340 g lump crabmeat, drained and checked for shells
08 - 2 green onions, thinly sliced
09 - 10 ml Worcestershire sauce
10 - Kosher salt, to taste
11 - Freshly ground black pepper, to taste
12 - 30 ml freshly chopped parsley, for garnish

→ Garlicky Crostini

13 - 1 baguette, sliced
14 - Extra-virgin olive oil, for drizzling
15 - Kosher salt, to taste
16 - 1 garlic clove, top sliced off for rubbing

# Step-by-Step Instructions:

01 - Preheat the oven to 220°C. In a large bowl, combine softened cream cheese, mayonnaise, 170 g Monterey Jack cheese, Parmesan, chopped artichoke hearts, minced garlic, lump crabmeat, sliced green onions, and Worcestershire sauce. Season the mixture with kosher salt and freshly ground black pepper to taste, stirring well to integrate all ingredients evenly.
02 - Transfer the prepared mixture into a 25-30 cm oven-safe skillet. Evenly sprinkle the remaining 85 g Monterey Jack cheese on top. Bake in the preheated oven until the dip is golden brown and bubbling, approximately 15 to 20 minutes.
03 - Meanwhile, arrange the sliced baguette on a large baking sheet. Drizzle with extra-virgin olive oil and season lightly with kosher salt. Bake at 175°C for about 10 minutes or until golden and crisp. Immediately rub the toasted bread with the cut side of the garlic clove to infuse flavor.
04 - Remove the dip from the oven, garnish with freshly chopped parsley, and serve warm alongside the garlicky crostini for dipping.

# Handy Cooking Tips:

01 - Drain crabmeat thoroughly and remove any shell fragments to ensure a smooth dip texture.
02 - Use canned lump crab for best flavor and ease; fresh crab is not recommended for this preparation.

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