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Harper's Hot Crab Artichoke Dip




Source of Recipe


courier journal


List of Ingredients




1 cup canned artichoke hearts
2 tablespoons unsalted butter
2 cups mushrooms, sliced ¼-inch thick
½ cup yellow onions, cut into ¼-inch dice
1 teaspoon fresh garlic, minced fine
2 tablespoons flour
1 teaspoon kosher salt
1 teaspoon black pepper
¼ pound (4 ounces) cream cheese, cut into ½-inch chunks
1 teaspoon Worcestershire sauce
1 teaspoon light soy sauce
¼ cup sour cream
½ teaspoon Tabasco
1 teaspoon fresh lemon juice
½ pound fresh lump crab meat



Recipe



Heat oven to 350 degrees.

Cut artichoke hearts into ½-inch dice, and spread them on a cookie sheet. Place in oven, and roast 10 minutes. Remove and cool.

Melt butter in a wide skillet set over medium heat. Add mushrooms, onions and garlic to the pan, and cook until onion is translucent and mushrooms are soft, about 6 minutes. Add flour, salt and pepper, and stir to moisten all the flour.

Add cream cheese, Worcestershire sauce, soy sauce and sour cream. Simmer, stirring, until cheese softens. Remove from heat, stir in Tabasco, lemon juice, crab and artichokes. Blend well with rubber spatula. Serve with fancy crackers, bagel chips or toasted baguette slices. Serve hot.

Makes about 2 cups of dip.