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The Ultimate Party Crab Dip

Source of Recipe

Christmas with Southern Living 2006


Recipe Introduction

I made this for New Year’s Eve, 2006. It was really a hit. This is a very rich, thick dip. I did omit the jalapenos, since we had some super tasters in the crowd (including me), but I did put in some hot sauce.

List of Ingredients

2 T. butter
6 green onions, chopped
2 garlic cloves, minced
1 c. heavy whipping cream
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
1 1/2 lb. cream cheese, softened
1 (8 oz.) can diced water chestnuts, drained
3/4 c. chopped ham (country ham would be best, I think)
2 T. minced pickled jalapeno slices or 1 fresh jalapeno, minced
3/4 t. salt
1/4 t. pepper
1 lb. fresh lump crabmeat, drained
1 c. (4 oz.) shredded sharp Cheddar cheese



Recipe

Melt butter in a large nonstick skillet over medium heat. Add green onions and garlic, sauté 4 minutes or until tender. Add cream and artichokes. Bring to a boil, reduce heat, and simmer 4 to 5 minutes or until reduced to 2 c.

Beat cream cheese in a large bowl until smooth and creamy. Stir in water chestnuts and next 5 ingredients. Add artichoke cream sauce, stir until well combined. Gently fold in crabmeat.

Spoon dip into a lightly greased 3 – 4 qt. slow cooker. Sprinkle with Cheddar cheese. Cook, covered on low for 2 1/2 hours or until thoroughly heated and cheese melts. Serve with toasted baguette slices or crackers.

Yield: about 9 cups.