Artichoke and Crab Dip

Name: Artichoke and Crab Dip
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters sliced almonds; 397 grams artichoke bottoms, drained and chopped; 340 grams crabmeat, drained and picked over; 4 servings Crackers, for serving; 1 teaspoons curry powder; 1 teaspoon dill weed; 237 milliliters mayonnaise; 237 milliliters sour cream

You can never have too many hor d'oeuvre recipes, so give Artichoke and Crab Dip From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up crackers, artichoke bottoms, mayonnaise, and a few other things to make it today. It is a good option if you're following a pescatarian diet.

Instructions

Heat oven to 350°F and butter a 12-inch gratin dish or a low-sided casserole.Stir mayo, sour cream, curry powder, and dill together in a medium bowl.

Ingredients you will need

Curry Powder

Sour Cream

Butter

Dill

Mayonnaise

Equipment you will use

Bowl

Oven

Add the crabmeat and artichokes and mix thoroughly.

Ingredients you will need

Artichoke

Crabmeat

Scrape into the gratin dish and smooth the top. Strew with the almonds. You can prep this early in the day and keep the dip covered in the refrigerator.

Ingredients you will need

Almonds

Dip

Bake the dip for about 20 minutes (longer if it’s been refrigerated), until hot and bubbling around the edges.

Ingredients you will need

Dip

Equipment you will use

Oven

Serve it right away, with a stack of crackers and a spoon.Beverage pairing: Donabaum Grüner Veltliner “Johann,” Austria. Grüner’s grassiness always complements artichokes, while the minerality and pepper in this one will also beautifully complement the crab.

Ingredients you will need

Gruener Veltliner