Hot Artichoke/Crab Dip

"If you love hot appetizer dips you must give this one a try. A delicious hot artichoke/crab dip that will leave your guests raving! It's very easy to make w/ just a few simple ingredients. Can easily double recipe, depending on desired serving."
 
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Ready In:
30mins
Ingredients:
6
Serves:
6-8
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ingredients

  • 2 (16 ounce) cans artichoke hearts
  • 2 (8 ounce) cans crabmeat (I prefer Trader Joes, most authentic)
  • 1 cup of real shredded parmesan cheese
  • 2 cups of real mayonnaise
  • 1 (6 ounce) can of chopped jalapenos (depending on your preferred spice level) or (6 ounce) can green chilies (depending on your preferred spice level)
  • 14 teaspoon smoked paprika (divided)
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directions

  • Preheat oven to 350°.
  • Drain artichokes & crab meat ( I just open the can, leave on the lid & pour the water out).
  • Pour artichokes into small casserole dish & chop until pieces are shredded.
  • Add mayonnaise & stir.
  • Add parmesan, crab meat & jalapenos or green chiles, then stir altogether.
  • Sprinkle ½ paprika on top evenly.
  • Bake for 10 minute then carefully stir & sprinkle remaining paprika on top.
  • Cut of top of boule bread bowl w/ a knife.
  • Point serated knife downward & push down to cut round circle out. (Be careful not to cut all the way through.) Chop center piece into bite size pieces
  • Place baguette on cutting board & cut 1/4 inch slices.
  • Remove casserole dish & place on oven to cool slightly.
  • Increase oven temperature to broil.
  • Place baguette slices on cookie sheet & bake for 1 minute or until golden brown.
  • Allow baguettes to cool for 1 minute
  • Place boule bowl on round serving dish, then layer toasted baguettes or Triscuits evenly around bread bowl.
  • Spoon hot dip into boule bowl then serve.
  • (I place a small appetizer spreader or spoon for serving as dip is still hot. I serve center cut of bread bowl when restocking baguettes or Triscuits).

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