Make This Stone Crab and Artichoke Dip For Your Football Watch Party
Courtesy of Linda Gassenheimer Stone Crab and Artichoke Dip
Make this seriously simple recipe for stone crab and artichoke dip that chef, author and radio host Linda Gassenheimer shared with us from her new book, The Flavors of the Florida Keys and bring a little Keys flavor to gametime.
Stone Crab Artichoke Dip
This dip can be made ahead and stored in the refrigerator for up to three days. It's best served heated. Also, it makes a great stuffing for fish.
3/4 cup drained canned artichoke hearts, diced
3/4 cup lightly sauteed spinach, well drained and chopped (from 10 cups fresh spinach)
3/4 cup mayonnaise
3/4 cup freshly grated Monterey Jack cheese
3/4 cup freshly grated Parmesan cheese
3/4 pound freshly picked stone crab meat (from approximately 2 pounds stone crabs in their shell)*
3/4 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground white pepper
3 tablespoons freshly grated Pecorino Romano cheese
Preheat oven to 350 degrees. Stir artichoke hearts and chopped fresh spinach into mayonnaise. Add the Monterey Jack and Parmesan cheeses.
Gently stir in the stone crab meat, breaking up any large chunks. Add the salt and pepper.
Place in a shallow, oven-proof dish. Sprinkle Pecorino Romano cheese on top.
Place in preheated oven for 15 minutes or until warm throughout and slightly bubbly.
Serve with water crackers.
Serves 8 as appetizer.
*best quality canned lump crab can be used.Follow Clean Plate Charlie on Twitter: @CleanPlateBPB.