Empire’s Treasure® Crab and Spinach Dip
Directions
- Toss the sliced baguette in a bowl with butter, salt, and black pepper. Arrange on a sheet pan.
- Heat oven to 400°F. Toast bread for 6-8 minutes until crusty. Remove from oven and reserve for service.
- Take spinach and artichoke dip and fold in tarragon, basil, oregano, and crabmeat.
- Portion crabmeat dips into two au gratin dishes and top each with two slices of cheese. Refrigerate for service.
- Warm oven to 400°F. Heat dip uncovered for 6-8 minutes until thoroughly warmed.
- Place au gratin dish on a plate lined with napkin to prevent the dish from sliding and serve with a side of toasted baguette for dipping.
Ingredients
- 1/2 lb. Empire’s Treasure® blue claw crabmeat
- 3 cups West Creek® Spinach Artichoke Dip
- 1 tbsp Peak Fresh Produce® Tarragon, minced
- 4 slices ea. West Creek® Cheese, Monterey Jack
- 1 ea. Delancey Street Deli® Ciabatta Baguette, sliced on bias
- 4 oz. Nature's Best Dairy® Butter, Unsalted, melted
- 1 tbsp Peak Fresh Produce® Basil, minced
- 1 tbsp Peak Fresh Produce® Oregano, minced
- 1/4 tsp West Creek® sea salt kosher
- 1/4 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
