Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Palomino's Dungeness Crab and Marinated Artichoke Dip
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- #31804
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
MARINADE
2 cups mayonnaise or salad dressing
2 jars (6 to 7 ounce each) marinated artichoke hearts, drained and chopped
1 1/2 cup cooked Dungeness crabmeat, chopped
1 cup Parmesan cheese, grated
1 large onion, very thinly sliced
crackers or thin bread slices, if desired
HERB CRUST
1 cup soft French bread crumbs
2 tablespoons butter or margarine, melted
2 tablespoons fresh parsley, chopped
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh basil leaves
1/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon chopped fresh oregano leaves
1/4 teaspoon chopped fresh marjoram leaves
1 clove garlic, finely chopped
directions
Heat oven to 350 degrees F.
Make Herb Crust; set aside.
Mix mayonnaise, artichokes, crabmeat, cheese and onion in medium bowl. Spread crabmeat mixture in ungreased shallow 1 1/2-quart casserole or oven-proof dish. Sprinkle with 3 tablespoons Herb Crust.
Bake uncovered 15 to 20 minutes or until golden brown. Serve with crackers or bread. About 3 cups dip.
HERB CRUST: Mix all ingredients. Store in airtight container in refrigerator.
added by
gennyblake
nutrition data
1109 calories, 111 grams fat, 16 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
August 27, 2005
This is my most favorite appetizer/dip! A real winner at Christmas time. Tastes fantastic with slices of sour dough bread, toasted.