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
Recipe Serving Size10
Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish
1tablespoonextra virgin olive oil
½red bell pepperfinely chopped
14ouncecanned artichoke heartdrained and roughly chopped
8ounceblock cream cheese softened
2teaspoonfresh lemon juiceabout 1/2 lemon
1dashhot saucesuch as Frank's
3green onionthinly sliced
¼cupPanko bread crumbs
For the pita chips:
2tablespoonextra virgin olive oil
½teaspoonground black pepper
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.
Reheat dip directly in baking dish in 350 degree oven for 15 minutes or until hot.