8 ounces cream fraiche
4 ounces cubed cream cheese
2 cloves garlic, minced
9 ounces frozen artichoke hearts or one can artichoke bottoms
1/2 cup grated fresh Parmigiano-Reggiano cheese
2 teaspoons Old Bay Seasoning
2 teaspoons fresh squeezed lemon juice
2 teaspoons Worcestershire sauce
1 pound crabmeat
In oven proof casserole dish, on low heat cook cream fraiche
and cream cheese until bubbles. In food processor, combine all other
ingredients and pulse until coarsely chopped. Then transfer to casserole
dish and stir in. Serve hot.
Yields 3-1/2 cups (enough for 8 to 10
hungry teenagers who are looking for a movie night snack.
Dip, instead of serving with crackers, serve with pork rinds,
cucumber slices, celery sticks or zucchini slices.