January 20, 2012

CRAB & ARTICHOKE DIP WITH CROSTINI

This is a really quick and easy appetizer that was a big hit for New Year's Eve this past year.  I wanted to make something that could be prepared earlier that day and heated just before we left the house that evening.  I prepared the dip and the crostini in advance and then cooked the dip prior to leaving the house.  This worked out great and I didn't have to worry about trying to get ready for the evening and cooking all at the same time.  

This can also be prepared in smaller dishes as shown here above.  I actually made a double batch of this and kept a little for us to snack on at home for New Year's Day....yum!

Ingredients for dip:
  • 8 oz cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 cups Trader Joe’s Quattro Formaggio cheese, divided
  • 1/4 cup diced green onion, whites only
  • 14 oz can of quartered artichoke hearts, drained
  • 8 oz jumbo lump crab meat
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
Ingredients for crostini:
  • 1 baguette sliced on a bias, white or whole wheat
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 2 cloves garlic, crushed
  • Salt and pepper to taste
Directions for dip:

Preheat oven to 425 degrees.

Beat the cream cheese, mayo, and yogurt together until smooth. Add the diced green onions, lemon juice, and 1 1/2 cup grated cheese. Add the paprika, salt and pepper. Fold in artichokes and crab.

Spread mixture evenly into a casserole dish and top with the remaining cheese. Bake for 20 minutes, until bubbly and golden brown.

Directions for crostini:

While your dip is in the oven prepare the crostini.

In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble and season with salt and pepper. Remove from the heat.

Dip each slice of bread into the garlic mixture, turning to coat each side. Broil on the middle rack of the 425 degree preheated oven for about 8 minutes, or until golden brown.

Your dip will stay warm while these are cooking or you can prepare the crostini in advance and just warm in the oven when you bake your dip.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

8 comments:

Aarthi said...

I love this any time of the week..You are making me to have it now..

Aarthi
http://yummytummy-aarthi.blogspot.com/

Culinary Collage said...

I know what you mean Aarthi I could eat this anytime too.

Victoria Challancin said...

I am so happy to have discovered your blog. Am just now perusing the recipes. Nice job and lovely name!

Culinary Collage said...

Thanks Victoria - I was thrilled to discover your blog too!

Hotly Spiced said...

What a great dip. Crap dip is delicious and I think your recipe looks very yummy. Love the name of your blog too!

Mary said...

This really sounds delicious. I could eat this at anytime of day and it is a perfect dip for game days. I hope you have a great day. Blessings... Mary

Jessa Irene said...

Yum, we love crab! Pinning this post so I remember to come back and use the recipe.

marthameetslucy said...

That sounds delicious! A hybrid of my two favorite dips. Could you imagine how delicious it would be in a bread bowl?

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