Servings: 8 people
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 small shallot finely chopped
- 8 ounces cream cheese room temperature
- 8 ounces shredded gruyere or fontina cheese
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tsp Old Bay seasoning
- 2 tsp dry mustard
- 1/2 lemon juiced
- 1 8- ounce container crabmeat drained
- 1 10 ounce jar artichoke hearts packed in water drained and roughly chopped
- Fresh chopped parsley for serving
- Crostini or a fresh baguette thinly sliced
Instructions
- Heat oven to 425 degrees. In a small skillet, heat olive oil over medium. Stir in garlic and shallot; cook, stirring until softened, about 2 minutes; turn off heat.
- In a large bowl, combine cream cheese, 1/2 of the shredded cheese, mayonnaise, sour cream, Old Bay, Worcestershire and juice from half the lemon. Stir until everything is well combined. Gently stir in crab, artichokes and shallot/garlic mixture until combined.
- Transfer to baking dish, spreading evenly and smoothing the top. Scatter remaining shredded cheese evenly on top. Bake until the dip is bubbling and golden-brown, 20 to 25 minutes.
- Remove from the oven and cool for 10 minutes. Sprinkle with parsley. Serve hot with crostini or baguette.
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