The Summer season is ending with Labor Day coming up next weekend! It’s always sad to have this season ending even though I love the fall weather the best. The longer days during Summer seem to provide more time for enjoying life, connecting with family & friends, and eating fresh foods. Labor Day signals the end of the Fun-in-the-Sun season. I like to usher out Summer and bring in Autumn with a gathering filled with great food. My go-to appetizer for End-of-Summer events is bruschetta, but I also like to do some sort of dip. This year, I decided on a Crab & Artichoke recipe. It got high marks from the group one recent sailing day on Lake Michigan with Andrew.
While I have done a lot of crab recipes (including a crab dip) and a Spinach & Artichoke Dip in the past, this is the first time I’ve combined crab with artichoke hearts. It’s a good combination.
Artichokes are native to the Mediterranean region, where it is often featured in the cuisine. The buds of the flower before it blooms are the edible portion of the plant. Most of the artichokes grown commercially in the United States today are grown in California. The artichoke’s many health benefits are a bonus in this great tasting dip!
Crab & Artichoke Dip
Crab & Artichoke Dip (adapted from myrecipes.com) Hands-on Time: 15 minutes, Total Time: 2 hours 45 minutes, Yield: Makes 3 cups
Ingredients:
- 1 (6-ounce) can lump crabmeat, drained and picked
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 2 teaspoons hot sauce
- 1/4 cup shredded Parmesan cheese
- 1 (8-ounce) package cream cheese, softened
- 1/2 teaspoon white pepper
- chopped chives or parsley for garnish
Directions:
Combine the crab, artichokes, garlic, lemon juice, hot sauce, Parmesan cheese, cream cheese, and white pepper, in a medium bowl, mixing to combine thoroughly.
Add the dip ingredients to a large bowl.
Mix the ingredients together well.
Spoon the dip into a lightly greased 3-quart slow cooker.
Add the dip to the crock pot.
Cover the pot and cook the dip on Low for 2 1/2 hours. Stir the dip and transfer it to a serving bowl. Add the chives or parsley as garnish and serve the dip warm or at room temperature with crackers. Refrigerate any leftover dip.
Serve the dip warm or at room temperature with crackers.
Start the holiday party off right with a great appetizer! ~Linda
Crab & Artichoke Dip (adapted from myrecipes.com) Hands-on Time: 15 minutes, Total Time: 2 hours 45 minutes, Yield: Makes 3 cups
Ingredients:
- 1 (6-ounce) can lump crabmeat, drained and picked
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 2 teaspoons hot sauce
- 1/4 cup shredded Parmesan cheese
- 1 (8-ounce) package cream cheese, softened
- 1/2 teaspoon white pepper
- chopped chives or parsley for garnish
Directions:
Combine the crab, artichokes, garlic, lemon juice, hot sauce, Parmesan cheese, cream cheese, and white pepper, in a medium bowl, mixing to combine thoroughly. Spoon the dip into a lightly greased 3-quart slow cooker.
Cover the pot and cook the dip on Low for 2 1/2 hours. Stir the dip and transfer it to a serving bowl. Add the chives or parsley as garnish and serve the dip warm or at room temperature with crackers. Refrigerate any leftover dip.