::Recently my father tried preparing a hot dip he heard about on television, and he passed the recipe on to me. I’m not sure where the dish originated, although Dad watched it on one of the many cooking programs available on the tube. Crab & Artichoke Dip is a nice appetizer, although Dad advises to watch out when adding the garlic as it seems to remain very strong. I plan on adding the recipe to the Shenanchie’s Kitchen Appetizers page in April, as well as to my springtime article about artichokes.

 

Crab & Artichoke Dip

From B.R. O’Toole

 

1 C artichoke hearts, drained (bottled or canned)

1 C crab meat, drained (canned)

1 C chopped fresh spinach leaves

½ C plain bread crumbs (more or less to taste)

Mayonnaise to set

½ tsp. prepared bottled garlic (optional or to taste)

¼ C sliced shallots (or green onions)

Salt and pepper to taste

 

In a large bowl, combine all of the ingredients and mix well. Pour into a lightly greased baking dish and even the top. Bake in a 350° oven for twenty minutes, or until the top of the dip becomes nicely browned. Serve with chips or crackers.

 

Thanks Dad!