Crab and Artichoke Dip
Ingredients:
- 12-16oz. of lump crab meat (drained)
- 1 (14 oz.) can of artichoke hearts
- 1 block of cream cheese
- 1 cup of Mayonnaise
- 3 cloves of garlic (minced)
- 2 tsp. of Worcestershire sauce
- 2 green onions chopped
- 1/2 red bell pepper chopped
- zest of 1/2 a lemon
- juice of 1 lemon
- 1/2 cup of grated Pecorino Romano Cheese
- 1 cup of shredded Monterey Jack cheese (freshly grated)
- Save a handful to add to the top of the dish before baking
- seasoning: (1 tsp.) cayenne, salt, and pepper
Directions:
Drain the artichokes and lump crab meat of any liquid
in a large bowl, Combine:
cream cheese: room temperature
mayo
crab meat
artichokes (chopped)
garlic, green onions, bell pepper, lemon zest, juice of 1 lemon
cheeses
Worcestershire
cayenne, salt, and pepper
mix until incorporated
transfer into a baking dish (any size will work)
top with a handful of Monterrey jack cheese and cayenne
Bake at 375 for about 30 minutes or until gold and bubbly
serve with mountain bread ripped up or your favorite crackers!