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Crab and Artichoke Dip




Source of Recipe


recipezaar.com


Recipe Introduction


Skip the puree part.

6 servings


List of Ingredients




2 cups shallots, chopped
1/2 cup garlic, chopped
2 tablespoons extra virgin olive oil
8 ounces artichoke hearts, chopped
8 ounces crabmeat
4 cups spinach (Can also use 1 10 oz box frozen, chopped spinach, thawed and drained of all water)
1 cup heavy cream
1 teaspoon crushed red pepper flakes
1/2 cup tomatoes, diced
1 cup boursin cheese
1 cup breadcrumbs


Recipe



Preheat oven to 375 degrees.
Saute shallots and garlic in olive oil until caramelized.
Add the artichokes and crab; saute.
Add spinach, cream, crushed red pepper, tomatoes and cheese. Stir.
Let it simmer then puree mixture. (See Recipe Description if you like dips with texture.).
Place in casserole dish and top with bread crumbs.
Bake for 7 minutes. Serve with thinly sliced baguette rounds.