Baked Dungeness Crab Dip

22 01 2010

Ever think to yourself…What on earth am I going to bring to the party tomorrow?  Even I struggle with that decision from time to time.  It will vary based on the audience, season, what’s fresh in the store, etc.  That being said, this is a no-lose option, it’s been a hit.

  • 1 lb Dungeness crab meat, picked over for shells
  • 2 cups artichoke hearts, drained and chopped
  • 8 oz cream cheese, at room temperature
  • ½ cup sour cream
  • 2 tbsp mayonnaise
  • 1 tsp Worcestershire
  • 2 tsp Dijon mustard
  • ½ cup grated cheddar cheese
  • 1 tsp fresh chopped dill
  • ¼ cup green onions, chopped
  • Salt & pepper to taste
  • Toasted crostini

Fold together crab, artichoke hearts, cream cheese, mayo, Worcestershire, Dijon, cheddar cheese and dill. Pour into a lightly greased baking dish and bake uncovered at 325 degrees for about 30 minutes or until top browns nicely. Let stand for 10 minutes before serving. Top with green onions and season to taste with salt and pepper. Serve with a nice toasted crostini and enjoy!

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