It is Secret Recipe Club time again gang! I just love these reveals. It feels kind of like Christmas to me. I get excited to show what I have made, and excited to see who made my recipe and what they made. I mean, just put food in an equation and I can pretty much guarantee it will make me happy. But add a SURPRISE to it and I am over the top!
This month I was assigned Lynday's blog Life and Kitchen.
Can I just say HOLY COW? I ended up choosing her Hot Crab Dip, but it was not without much drooling...
and more drooling!
You have GOT to check out her blog! Between the gorgeous photos and fabulous food? Well, just grab a drink and plan on staying a while. Oh, and if you don't have a Pintrest account you might want to sign up for one so you can pin ALL of her recipes!!
When I chose this dip I knew I would want to add a little bit to it. We had been out to dinner with a friend and had this awesome artichoke and crab dip. I had been wanting to try to duplicate it at home, but wasn't sure where to start. I saw Lindsay's recipe, and it sounded so good, I knew it was the perfect jumping off point for me.
I mean, all good recipes have to have a great foundation to begin with, and this one was rock solid!
So I took advantage of a cool, drizzly Sunday that we had racing AND football to watch. I mean, what better day for some nice warm dip and bread?
I barely had the dip in the living room before Kevin dove right in. After inhaling a few slices of bread with dip, he asked if I would bring a dish out so he could get some for himself.
I watched him closely as I left the room.
I think he secretly wanted to steal the whole thing!
Cheesy Artichoke and Crab Dip
1 pound lump crab meat, cleaned and picked free of shells
1 (15-ounce) jar marinated artichoke hearts, dained and chopped1 8 oz. package cream cheese, at room temperature
1 1/2 cup mozzarella cheese
1 cup Parmesan cheese
1 cup non fat Greek yogurt
1 Tablespoon lemon juice
1 Tablespoon fresh parsley, chopped (chop extra to garnish with if wanted)
1 teaspoon Dijon mustard
1 Tablespoon Old Bay
1/4 teaspoon cayenne pepper
Cracked black pepper
Preheat oven to 350 degrees F.
In a large mixing bowl, combine softened cream cheese, Greek yogurt, lemon juice, parsley, mustard and Old Bay. Stir in the Parmesan cheese, 1 cup of the mozzarella cheese, and chopped artichoke hearts. Mix well. Carefully fold in crab meat so as not to break the lumps up to much (can use your hands if needed). Pour mixture into lightly greased baking dish. Sprinkle with remaining mozzarella cheese and parsley.
Bake 20-25 minutes or until top is golden brown and bubbling.
Meanwhile place the sliced bread onto a baking sheet. Once the dip comes out, place in the oven for approx 5 minutes, or until it is toasted.