Five Cheese Artichoke & Crab Dip

Five Cheese Artichoke
& Crab Dip

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Yield : 8 as an appetizer or 4 as an entrée

Ingredients & Directions

8 oz

4

4

¼ cup

2 tbsp

2 tbsp

¼ cup

¼ cup

2 tbsp

¼ tsp

Phillips Crab Meat

Large artichokes

Cream cheese

Monterey Jack cheese, shredded

Romano cheese, shredded

Parmesan cheese, shredded

Mozzarella cheese, shredded

Mayonnaise

White wine

Phillips Seafood Seasoning

Optional: pinch each white, red and black pepper

Method

Bring ½ pot of water to boil in 4 qt. stockpot. Trim tops and bottom stems of artichokes and boil artichokes 35-45 minutes, depending on size, until tender. Test doneness by gently pulling off an outside leaf. Cool, cut in half and gently remove “choke” out of center.

In a mixing bowl, mix all cheeses, mayonnaise, white wine and seasonings together. Preheat oven to 400°F. Place artichoke halves, cut side up, in buttered 9” X 13” baking dish. Fill centers of each artichoke with crab and cheese mixture.

Bake in preheated oven approximately 15 minutes or until filling is hot.

Serve with tomato salsa and whole-grain or low-carb tortilla chips or raw veggies for dipping.

Table of Contents

• Egg White Asparagus Quiche
• Pollo Tostada
• Garlic Knot Rolls
• Wheatberry Salad
• Minestrone Soup
• Bacon Bourbon Salmon Sandwich
• Seafood Stuffed Idaho® Potato

• Five Cheese Artichoke & Crab Dip
• Café Latte
• Chorizo, Rice & Egg Wrap
• Tortilla Soup with Chicken and Rice
• Rustic Italian Cod Bruschetta
• Crab Meat Stuffing