Smokehouse Crab & Artichoke Dip

Prep Time 20 mins

Cook Time 25 mins

Rest Time 5 mins

Total Time 50 mins

Servings: 6

Best Season: Suitable throughout the year

Description

This warm appetizer pairs sweet, premium ocean catches with tangy garden pieces in a creamy, melted base. A gentle kiss of woodsmoke elevates the classic dynamic, cutting through the heavy dairy and bubbling cheese layer. It stands as a premium, crowd-pleasing skillet starter built for sharing with friends.

Ingredients

Crab Dip

1 cup Best Foods Mayonnaise
1 -1/2 oz Cold Smoked Palmisano Reggiano, shredded
1 oz sweet onion, 1/4" slices then quartered
4 oz marinated artichoke hearts, drained 3/4" chunks
2 Tbsp Fresh Parsley, finely minced
4 oz Fresh Dungeness crab meat (2-3 nice claw meat chunks reserved)

Garnish

1 -2 lemon wedges as a garnish
Toasted focaccia or baguette slices on the side

Instructions

1
Place all the dip ingredients except for the crab in the bowl and gently mix together.
2
Add the crab (except the reserved claw chunks) to the bowl and fold until just blended
3
Cover and refrigerate for a minimum of 2 hours (overnight is even better)
4
Place 4 oz of mix into a bakeable container and bake in a smoker or oven at 375 for5-10 minutes until browned and bubbly. Do not overbake. Overbaking will cause the oils in the dip to come out.
5
Serve with a fresh lemon wedge and toasted focaccia or sliced baguettes

Read it online: https://brinnerbites.com/recipe/smokehouse-crab-artichoke-dip/