Spinach Lump Crab & Artichoke Dip

Recipe by Steve P.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
  • Remove and set aside for later use.
  • In a two-quart heavy bottom sauté pan melt butter over medium high heat.
  • Add onions, celery, bell peppers and garlic.
  • Sauté 3 to 5 minutes or until vegetables are wilted.
  • Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
  • Sprinkle in flour and blend well to form a white roux, do not brown.
  • Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
  • Reduce heat to simmer.
  • Add white wine and season to taste using salt and pepper.
  • Simmer approximately 15 minutes stirring occasionally to keep from scorching.
  • The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
  • Add spinach, green onions and parsley then fold in lump crabmeat.
  • Cook 5 minutes longer, then remove from heat.
  • Fold in Parmesan cheese and adjust seasonings if necessary.
  • Place the mixture in a chafing dish and serve with garlic croutons or crackers.
  • Can be served hot or cold.
Advertisement