Crab and Artichoke Fondue (dip)

Crab and Artichoke Fondue

1 can of artichoke hearts drained and rinsed and chopped in food processor 

1 garlic clove smashed

1/2 white wine

1 tbs Extra Virgin Olive Oil

1/2 pound of lump crab meat

1 block of Philadelphia Cream Cheese (I find this brand to be the best)

1 cup of Hellmann's Mayo

1/2 Sour Cream

1 cup of Parmesan cheese (plus a little extra for the top)

1/2 cup Gruyere Cheese (Asiago or Fontina work well here too)

1 tsp Old Bay

1 tsp fresh chives chopped finely

1 tsp of fresh lemon juice + some zest

Salt and Pepper

1 tsp Cayenne Pepper (optional)

In a saute pan (medium heat) add your olive oil and garlic. Saute the garlic until golden, add in the artichokes, salt and pepper to taste. Cook for 5 minutes. Add in white wine and lemon. Let cook 5 minutes. Lower your heat on the stove to medium-low and add in the cream cheese, mayo, sour cream and both cheeses. Cook until the cheeses are all melted and blended well. Fold in your crab meat, Old Bay, Cayenne Pepper and salt and pepper to taste. Place in a baking dish and top with extra Parmesan and bake for 25 minutes at 375 or until bubbly. Garnish with chives.

*Top with extra crab meat, chives, parsley and Old Bay

**Substitute the artichokes for spinach

***Like extra spicy? Add in chopped jalapeno

Crab and Artichoke Appetizer

If you want to get extra fancy, stuff cherry tomatoes with this dip, add some Parmesan cheese on top and broil for 1 minute.