Spinach, Artichoke and Crab Dip


Ingredients:

6 ounces cream cheese

2 cloves garlic, minced

1 large shallot, minced

½ pound spinach

6 fluid ounces beer

¾ cup heavy cream

1 cup chopped artichokes

½ lemon, juiced

¼ teaspoon Tabasco

½ teaspoon cayenne pepper

½ pound lump crab meat

½ ounce parsley minced

Salt to taste

1 cup shredded parmesan

French baguette, sliced

Directions:

Place the cream cheese in a large bowl and set aside to soften. Sweat the garlic and shallots in a large sauté pan. Add the spinach and quickly sauté. Deglaze with the beer and finish cooking the spinach, reduce until almost dry. Add the heavy cream and reduce by one-third. Remove the mixture from the heat and place in the large bowl with the cream cheese. Mix the mixture by hand until all ingredients are evenly incorporated and smooth. Fold in the artichokes, lemon juice, Tabasco, cayenne pepper, and crab meat. Adjust the seasoning with salt and finish with the parsley. Place crab mixture in a shallow oven safe pan and top with shredded Parmesan. Bake at 400-degrees until the parmesan is melted and the crab mix is hot. Serve with the slice French baguette.

Makes 6-8 servings.

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