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Crab, Spinach, and Artichoke Dip

Source of Recipe

From "Acadiana Table" by George Graham


Recipe Introduction

"Spinach and artichoke dip is always a crowd favorite, but adding lump blue crabmeat brings a touch of elegance that will leave you happy to be singing the blues. Hot, creamy, and stepped up with just enough heat to get your undivided attention, this dip works in pitch-perfect, three-party harmony: Wilted spinach, chunky artichoke hearts, and succulent blue crab makes sweet music in a black iron skillet."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 1 tablespoon unsalted butter
â—¦ 2 cups diced yellow onion
â—¦ 1 cup diced green bell pepper
â—¦ 1 cup diced celery
â—¦ ½ cup chopped flat-leaf parsley
â—¦ 1 tablespoon minced garlic
â—¦ ½ cup unbleached all-purpose flour
â—¦ 2 cups half-and-half
â—¦ 1 pound fresh spinach leaves
â—¦ 2 cans (12 ounces) whole artichoke hearts packed in water, drained
â—¦ 1 teaspoon freshly ground white pepper
â—¦ 1 teaspoon granulated garlic
â—¦ Cajun seasoning to taste
â—¦ Dash of hot sauce
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 cups freshly grated pepper Jack cheese
â—¦ 1 cup heavy cream, or as needed
â—¦ 2 tablespoons cornstarch
â—¦ 2 tablespoons cold water
â—¦ 8 ounces white lump crabmeat, picked over for shells and cartilage


Recipe

Preheat the oven to 450 degrees F.

Heat the oil and butter in a 10-inch cast iron skillet over medium-high heat. Add the onions, bell pepper, and celery and cook just until the onions turn translucent, about 5 minutes. Add the parsley and minced garlic and stir to combine. Sprinkle the flour over the vegetables and cook for 3 minutes, stirring constantly. Add the half-and-half and continue stirring as the mixture thickens. Add the spinach and artichokes, stirring until the spinach begins to wilt into the hot liquid. Season with the white pepper, granulated garlic, Cajun seasoning, a dash of hot sauce, and salt and pepper to taste.

Add the pepper Jack cheese and stir. Continue cooking until the cheese is melted and all is combined, about 5 minutes.

At this point, you will see just how thick the mixture is and be able to adjust accordingly. It should be thick enough (not runny) to be scooped up with a tortilla chip. If too thick, thin the mixture by gradually adding the cream until it thins out. If too thin, thicken by mixing equal parts of cornstarch and water to make a slurry and add the slurry to the mixture.

Add the crabmeat to the skillet and stir it into the spinach mixture, trying not to break up the lumps. Bake until the dip is bubbling hot, about 12 minutes. Serve right away with tortilla chips or crackers.

Serves 6 to 10



Table Tip:

• Be sure to make this in a cast iron skillet. The heavy iron retains more heat than a regular pan, keeping the dip hot for much longer.