Palomino's Dungeness Crab and Marinated Artichoke Dip Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
***MARINADE***
2 cups mayonnaise or salad dressing
2 jars (6 to 7 oz 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
OR
1/4 teaspoon dried rosemary
3/4 teaspoon finely chopped basil leaves
OR
1/4 teaspoon dried basil
1/4 teaspoon chopped fresh thyme leaves
OR
1/8 teaspoon dried thyme
1/4 teaspoon chopped fresh oregano leaves
OR
1/8 teaspoon dried oregano
1/4 teaspoon chopped fresh marjoram leaves
OR
1/8 teaspoon dried marjoram
1 small clove garlic -- finely chopped

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Directions:

Heat oven to 350 degrees. 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.

This recipe from CDKitchen for Palomino's Dungeness Crab and Marinated Artichoke Dip serves/makes 4

Recipe ID: 31804

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