This delicious hot dip is guaranteed to beat any restaurant version and if you wish to leave out the crab, you can sub with additional artichoke. Your cook can also prepare this dip, refrigerate it, and you can bake it when you are ready to serve.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook30
Passive0
Total Time40 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish
Ingredients
1tablespoonextra virgin olive oil
1tablespoonunsalted butter
2clovegarlicfinely chopped
½red bell pepperfinely chopped
¼cupceleryfinely chopped
7ouncecanned artichoke heartdrained and roughly chopped
8ouncecream cheese block, softened
1/2cupmayonnaise
1teaspoonKosher salt
2teaspoonfresh lemon juiceabout 1/2 lemon
1dashhot saucesuch as Frank's
2stalk green onionthinly sliced
1/3cupparmesan cheesegrated
1/3cupmozzarella cheesegrated
1/2 poundcrabmeatjumbo lump
¼cuppanko breadcrumbs
For the pita chips:
8pita bread
2tablespoonextra virgin olive oil
1teaspoonKosher salt
½teaspoonfreshly ground black pepper
Instructions
Preheat oven to 375 degrees
In a medium saute pan heat the olive oil and the butter over medium heat. When hot add the garlic, red bell pepper, celery, and artichoke hearts, sauteing for several minutes or until vegetables are tender. Remove from pan to cool.
Meanwhile make the pita chips: Cut each pita bread into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with olive oil, Kosher salt, and ground pepper. Bake for about 10 minutes, turning once halfway through.
Assemble the dip: In a medium bowl blend together the cream cheese, mayonnaise, salt, lemon juice, and hot sauce. Add the cooled sauteed vegetables, green onions, parmesan and mozzarella cheeses, and the crabmeat, mixing well to combine.
Bake: Place dip in an oven-proof dish, top with Panko bread crumbs. Bake at 400 degrees for 20-25 minutes or until lightly browned and bubbling (if dip has been refrigerated bake an additional 10-15 minutes). Serve hot with pita chips.
Reheating Instructions
Reheat dip directly in baking dish in 350 degree oven for 15 minutes or until hot.