To me, spinach and artichoke dip sounds pretty banal, a staple on most restaurants’ appetizer menus, and something easily found in the freezer aisle or the ready-made section of the grocery store. But, this post isn’t meant to be about spinach and artichoke dip, but its (at least to me) much more delicious sibling crab and artichoke dip.
To tell you the truth, I was shocked at how simple this recipe was when I first made it. It sounds way to easy to taste any good; but honestly, this dip packs a lot of flavor, something not found in most five-minute recipes.
So, don’t be fooled into buying the pre-packaged and way more expensive crab and artichoke dip on your supermarket shelves anymore. This will save you a lot more money and make you a lot happier.
Crab and Artichoke Dip
Adapted from Pillsbury Annual Recipes 2008
Makes 6 Servings
* 3 oz. cream cheese
* 2 tbsp. mayonnaise
* 1 4-oz. jar diced pimientos
* 1 6-oz can artichoke hearts, drained and chopped
* 4 oz. Asiago, grated
* 6 oz. crabmeat, drained well if canned
* 2 tsp. Worcestershire sauce
* I garlic clove, minced
* 1 tbsp. parsley, chopped
In a microwave-safe container, combine all ingredients except for parsley. Microwave on high for 3-4 minutes, until warm and cheese is melted. Sprinkle with parsley and serve with chips, vegetables, bread, or anything else desired.
(Feel free to sprinkle with breadcrumbs and put under the broiler for a couple of minutes for a nice, crunchy finish)