Spinach Lump Crab & Artichoke Dip
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Recipe Description:
Indulge in the culinary delight of Spinach Lump Crab & Artichoke Dip, a tantalizing creation courtesy of Chef John Folse. Perfect for your next cocktail party, especially during the festive holiday season, this dip embodies the harmonious fusion of succulent lump crabmeat and flavorful artichokes. What makes this recipe truly captivating is its versatility, allowing for delightful variations such as transforming it into a sumptuous soup by incorporating more cream or crafting a sensational Oysters Rockefeller Dip or Soup by swapping the crabmeat for oysters.
Recipe Category: Spreads
Keywords: Lunch/Snacks, Crab, Vegetable, Potluck, Christmas, Thanksgiving, < 60 Mins, Stove Top
Nutritional Information (per serving):
- Calories: 460.6
- Fat Content: 34g
- Saturated Fat Content: 20.6g
- Cholesterol Content: 143.1mg
- Sodium Content: 796.8mg
- Carbohydrate Content: 17.2g
- Fiber Content: 4.8g
- Sugar Content: 2.2g
- Protein Content: 22.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Spinach |
| 1 | Lump crabmeat |
| 2 | Artichoke hearts |
| 1/4 | Butter |
| 1/2 | Onion |
| 1/4 | Celery |
| 1/4 | Red bell pepper |
| 1/4 | Yellow bell pepper |
| 2 | Garlic |
| 1/4 | Garlic powder |
| 1/4 | Nutmeg |
| 1/2 | Flour |
| 2 | Heavy whipping cream |
| 2 | Dry white wine |
| 1 | Green onion |
| 1/4 | Parsley |
| 1/4 | Parmesan cheese |
| 2 | Salt |
| 1/2 | Cayenne pepper |
| 1/4 | Basil |
Instructions:
-
Begin by rinsing the artichokes thoroughly under cold water to eliminate any brine, then coarsely chop them in a food processor. Set aside for later use.
-
In a two-quart heavy-bottom sauté pan, melt the butter over medium-high heat.
-
Add the onions, celery, bell peppers, and garlic to the pan. Sauté for 3 to 5 minutes, or until the vegetables are wilted.
-
Incorporate the chopped artichokes into the vegetable mixture, blending well. Stir and cook for an additional 5 minutes.
-
Sprinkle the flour into the mixture, ensuring it blends well to form a white roux without browning.
-
Gradually add the chicken stock and heavy whipping cream, one cup at a time, while whisking constantly until a thick cream sauce is achieved.
-
Reduce the heat to simmer and add the white wine. Season to taste with salt, pepper, and garlic powder.
-
Simmer the mixture for approximately 15 minutes, stirring occasionally to prevent scorching. It should resemble a thick cream sauce, and if it becomes too thick, adjust the consistency by adding more whipping cream or stock.
-
Fold in the spinach, green onions, and parsley, then gently incorporate the lump crabmeat. Cook for an additional 5 minutes, then remove from heat.
-
Gradually fold in the Parmesan cheese, ensuring it blends seamlessly with the mixture. Adjust the seasonings if necessary.
-
Transfer the dip to a chafing dish and serve hot or cold, accompanied by garlic croutons or crackers for a delightful culinary experience.
Enjoy the flavorsome indulgence of Spinach Lump Crab & Artichoke Dip, perfect for any occasion! 🦀🌿🎉
