Serves8
- Active time:1 hr
- Start to finish: 1 1/2 hr
May 2003
Crab dip and artichoke dip are party stalwarts. We’ve combined them for extra flavor—and richness. Crisp benne seed pita toasts make perfect scoops.
-
1
(9-oz) package frozen artichoke hearts
-
1
red bell pepper, finely chopped
-
3
tablespoons
unsalted butter
-
2
tablespoons
all-purpose flour
-
1 1/4
cups
half-and-half
-
3
scallions, thinly sliced
-
2
oz
finely grated parmesan (1/2 cup)
-
1 1/2
teaspoons
fresh lemon juice, or to taste
-
1 1/2
tablespoons
minced drained pickled jalapeño chiles
-
1/2
teaspoon
salt
-
1/4
teaspoon
celery salt
-
3/4
lb
jumbo lump crabmeat, picked over
-
Preheat oven to 375°F.
-
Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.
-
Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
-
Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
-
Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.
Cooks’ note: Dip can be prepared (but not baked) 1 day ahead and chilled, covered.
