Shelly's Recipe

SPINACH, LUMP CRAB AND ARTICHOKE DIP

Category: Dips - Hot

1 cup cooked spinach, squeezed
1 pound jumbo lump crabmeat
2 (8.5 oz) cans artichoke hearts, drained
1/4 pound butter
1/2 cup diced onions
1/4 cup diced celery, red and yellow bell peppers
2 tbsp minced garlic
1/4 tsp granulated garlic
1/4 tsp nutmeg
1/2 cup flour
2 cups chicken stock
2 cups heavy whipping cream
1 oz dry white wine
1/4 cup sliced green onions
1/4 cup chopped parsley
2 cups grated Parmesan cheese
1/2 tsp salt
1/4 tsp Cayenne pepper
1/2 tsp chopped basil

Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor. Remove and set aside for later use. In a 2-quart, heavy-bottomed saute pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted.

Add artichokes and blend well into the vegetable mixture. Stir and cook 5 additional minutes. Sprinkle in flour and blend well to form a white roux. Do not brown.

Add chicken stock and heavy whipping cream 1 cup at a time, whisking constantly until a thick cream sauce is achieved. Reduce heat to simmer. Add white wine and season to taste using salt and pepper. Simmer approximately 15 minutes, stirring occasionally to keep from scorching.

(The mixture should resemble a thick cream sauce. Should it become too thick, additional whipping cream or stock may be added to reach desired consistency.)

Add spinach, green onions and parsley, then fold in lump crabmeat. Cook 5 minutes longer and remove from heat. Fold in Parmesan cheese and adjust seasonings if necessary. Place the mixture in a chafing dish and serve with garlic croutons or crackers. SERVES: 10-12

VARIATION: An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup, or by throwing in 2 cups of chopped spinach and replacing the crabmeat with oysters for a fabulous Oysters Rockefeller Dip or Soup.