Shelly's Recipe

BAKED CRAB, BRIE AND ARTICHOKE DIP

Category: Dips - Hot

1 medium leek and sweet onion
1/2 cup drained artichoke hearts
1/2 cup thawed frozen chopped spinach, squeezed dry
1 lb brie
2 tbsp minced garlic and olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
1 1/2 tbsp chopped parsley
2 tsp chopped dry dill
1 tsp chopped dry tarragon leaves
1 lb fresh jumbo lump crab meat
2 tbsp Dijon mustard
1 tsp Tabasco, or to taste
Accompaniment – toasted thin baguette slices

Preheat oven to 425 and lightly oil in a shallow baking dish. Trim and finely chop leak. Wash well and drain. Finley chop onion. Rinse and chop artichoke hearts. Discard rind from cheese and cut into 1/4 inch pieces.

In a skillet, cook leek, onion and garlic in oil until pale golden. Stir in artichoke hearts and spinach. Add wine and cook, stirring 3 minutes. Add cream and simmer, stirring 1 minute. Add cheese and stir until it begins to melt. Remove skillet from heat and stir herbs into mixture. Pick over crab meat. In a large bowl, stir together meat, mustard, Tabasco and salt and pepper, to taste. Blend into cheese mixture. Spread mixture evenly in baking dish and bake for 15-20 minutes, or until golden. Serve hot dip with toasts. Serves 6-8