Friday 29 November 2013

Hot Artichoke and Crab Dip (with optional wonton-wrapper cups)

Wintery days require comfort food; specifically in the form of an appetizer.  There are a million versions of crab dip, so this is my take on it.  I love artichokes and goat cheese and they combine well with the sweet taste of crab meat.

This recipe can be served in wonton-wrapper cups (technique below) or served in dishes for dipping (fills 4 x 3.5 inch ramekins to give each guest their own dip or make it in one medium sized casserole dish).

120 gram can crab meat
340 ml jar marinated artichoke hearts, drained
6 oz cream cheese
4 oz goat cheese
2 Tbsp sour cream
1 tsp dry mustard
2 Tbsp green onions, sliced
2 Tbsp lemon juice
2-3 Tbsp grated aged cheddar

Chop artichoke hearts.  Mix together all ingredients except the grated cheddar.  Transfer to ramekins or a medium casserole dish.  Top with grated cheddar.   Bake at 375 degrees F until mixture is bubbly and browned on top.

Serve immediately with tortilla chips or baked / toasted pita bread.

If serving in wonton-wrapper cups, bake as described, then let the filling cool to room temperature.

Wonton-wrapper Cups

Coat each wonton wrapper with a spray cooking oil on both sides - very little is required.  Place them in muffin tins and bake at 350 degrees F for 7-10 minutes until crisp.  Add in your filling then bake again for about 10 minutes to heat through.  During the second baking, you may need to cover with tinfoil to keep the tips of the wrappers from burning.


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