Andrew Zimmern's Hot Crab And Artichoke Dip

Name: Andrew Zimmern's Hot Crab And Artichoke Dip
Ingredients: 8 ounce lump crabmeat; 1 14-ounce can artichokes hearts packed in water, drained, and coarsely chopped; 2/3 cup mayonnaise; 1 cup freshly grated parmigiano-reggiano; 3 tablespoon minced parsley; 3 cloves of garlic, minced; 2 tablespoon madeira wine; salt, to taste; white pepper, to taste; 1 dash of paprika; 3 pinch of cayenne

The Daily Meal Staff|Jan. 24, 2017 5:22 pm EST

3.5 (4 ratings)

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A cheesy artichoke dip is a signature dish at any Super Bowl party, but this year, kick yours up a notch. Using crab, Madeira wine, and a pinch of cayenne for a bit of heat, this certainly ain’t your mama’s tired old dip.This recipe is courtesy of Andrew Zimmern.

Servings

8

Ingredients

8 ounce lump crabmeat
1 14-ounce can artichokes hearts packed in water, drained, and coarsely chopped
2/3 cup mayonnaise
1 cup freshly grated parmigiano-reggiano
3 tablespoon minced parsley
3 cloves of garlic, minced
2 tablespoon madeira wine
salt, to taste
white pepper, to taste
1 dash of paprika
3 pinch of cayenne

Directions

Preheat oven to 375 degrees F.
In a mixing bowl, combine crab, artichoke hearts, mayonnaise, Parmigiano-Reggiano, parsley, garlic, and Madeira wine with a fork. It should be thoroughly mixed but lumpy.
Season with salt and white pepper to taste.
Put mixture in a flat casserole dish large enough so that the mixture is no deeper than 2 inches.
Top with paprika and cayenne.
Bake uncovered for 20 minutes until bubbly.
Serve with toasted, sliced bread.