Crab Spinach and Artichoke Dip
Crab Spinach and Artichoke Dip
Directions
- Thaw spinach then squeeze out excess moisture.
- In a sauce pan, add oil over medium-high heat.
- Now add spinach, artichoke hearts, red pepper flakes, salt and garlic and cook for 3-4 minutes. Add heavy cream and crab boil and simmer for 2-3 minutes. Whisk in cream cheese allowing it to melt. Add parmesan cheese, tarragon, and crabmeat folding in gently.
- Serve.
Ingredients
- 1 1/2 cup Artichoke heart, chopped
- 1/2 tsp crab boil, liquid
- 1 lb crabmeat, lump
- 6 oz cream cheese
- 1/4 tsp garlic, minced
- 2 1/2 cup cream, heavy
- 1 tbsp oil, olive
- 1/3 cup cheese, Parmesan , grated
- 1/2 tsp red pepper, flakes
- 1/4 tsp salt
- 2 cup spinach, frozen chopped, thawed
- 2 tsp tarragon, fresh, minced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
