Prep 15 mins
Cook 7 mins
From "The Best Of" on Food Network. Edit: Mommy Diva was kind enough to try this recipe before I'd had a chance to make it and we both agree it SHOULDN'T be pureed! Dips should have texture so feel free to place in a casserole dish after simmering for a few minutes. Top with bread crumbs and bake according to directions. Enjoy!
- 2 cups shallots, chopped
- 1⁄2 cup garlic, chopped
- 2 tablespoons extra virgin olive oil
- 8 ounces artichoke hearts, chopped
- 8 ounces crabmeat
- 4 cups spinach (Can also use 1 10 oz box frozen, chopped spinach, thawed and drained of all water)
- 1 cup heavy cream
- 1 teaspoon crushed red pepper flakes
- 1⁄2 cup tomatoes, diced
- 1 cup boursin cheese
- 1 cup breadcrumbs
- Preheat oven to 375 degrees.
- Saute shallots and garlic in olive oil until caramelized.
- Add the artichokes and crab; saute.
- Add spinach, cream, crushed red pepper, tomatoes and cheese. Stir.
- Let it simmer then puree mixture. (See Recipe Description if you like dips with texture.).
- Place in casserole dish and top with bread crumbs.
- Bake for 7 minutes. Serve with thinly sliced baguette rounds.
Delicious! A little salt, pepper, and some cayenne add extra to this recipe.
This was absolutely delicious - we just loved it. I used marinated artichoke hearts, and regular white onion as I could not find shallots at the grocery. No matter - this was heavenly. I did not puree !! I served on toasted rounds of cuban bread. Thanks so much posting - this has been added to my favorites. Made for Spring PAC 2012.
Four of us tonight tried this and really loved the flavor - but everyone agreed that next time we make it we will skip the puree step - we want a bit more texture! (personal preference - but it sure looked and tasted good after the saute BEFORE puree!!) I did end up using frozen spinach that I squeezed all the water out of - and two full packages of boursin ( slightly over 5oz each I think they are). I also melted a bit of Jarlsberg cheese I had on the top to add to the garnish - but gave you pics both ways! Great flavor and I will make again - for a party - this DEFINITELY feeds a bigger group! No one had room for dinner and we only managed to demolish 1/3 - very rich and delightful!! Thanks for a splendid recipe Rickoholic!! ;)