↞ recipe box start page
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
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
view more member recipes
BAKED CRAB, BRIE AND ARTICHOKE DIP
view my recipes
print
save
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Crab, Brie, And Artichoke Dip
by sgre52160
1 medium leek 1 medium Vidalia or other sweet onion 1/2 cup drained canned artichoke hearts 1/2 cup thawed frozen chopped spinach 1 lb Brie 2 tbsp minced garlic 2 tbsp olive oil 1/4 cup
by sgre52160
1 medium leek 1 medium Vidalia or other sweet onion 1/2 cup drained canned artichoke hearts 1/2 cup thawed frozen chopped spinach 1 lb Brie 2 tbsp minced garlic 2 tbsp olive oil 1/4 cup
Baked Crab And Artichoke Dip
by sgre52160
2 (8 oz) pkg cream cheese 1 tsp garlic powder 2 tbsp Dijon mustard 1/4 tsp cayenne pepper 1 tsp seasoning salt 2 tbsp dry sherry 1/2 cup heavy cream 1 small can artichoke hearts 1/2 lb backf
by sgre52160
2 (8 oz) pkg cream cheese 1 tsp garlic powder 2 tbsp Dijon mustard 1/4 tsp cayenne pepper 1 tsp seasoning salt 2 tbsp dry sherry 1/2 cup heavy cream 1 small can artichoke hearts 1/2 lb backf
Baked Artichoke And Crab Dip Ii
by sgre52160
1 (14 oz) can artichoke hearts, drained and rough chopped 2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1 clove garlic, minced 1 tbsp shallots, minced Pinch cayenne pepper 1 cup c
by sgre52160
1 (14 oz) can artichoke hearts, drained and rough chopped 2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1 clove garlic, minced 1 tbsp shallots, minced Pinch cayenne pepper 1 cup c
Baked Artichoke And Crab Dip Iii
by sgre52160
1 (14 oz) can artichoke hearts, drained and rough chopped 1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1 clove garlic, minced 1 tbsp shallots, minced Pinch cayenne pepper 1 cup c
by sgre52160
1 (14 oz) can artichoke hearts, drained and rough chopped 1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1 clove garlic, minced 1 tbsp shallots, minced Pinch cayenne pepper 1 cup c
Baked Artichoke And Crab Dip I
by sgre52160
1/2 tbsp vegetable oil, plus more for greasing 1 small green bell pepper, chopped 1 (14-oz) can artichoke hearts, drained and finely chopped 1 pickled jalapeno pepper, seeded and minced 1 cup mayo
by sgre52160
1/2 tbsp vegetable oil, plus more for greasing 1 small green bell pepper, chopped 1 (14-oz) can artichoke hearts, drained and finely chopped 1 pickled jalapeno pepper, seeded and minced 1 cup mayo
view more member recipes
related CDKitchen recipes
Stanley & Seafort's Hot Dungeness Crab Dip
Open-Face Crab And Artichoke Melt
Fruit Crisp Topped Brie Dip
Baked Brie with Caramelized Onions
Croque Amy
Shrimp And Brie Scrambled Eggs
Baked Crab-Stuffed Mushroom
Brie Kisses
Baked Crab, Brie And Artichoke Dip
Alaska Crab Wrap Sandwich