10238 Artichoke and Crab Dip About 4 1/2 cups Wed Aug 23 10:40:00 -0700 2006 Tue Aug 25 12:33:08 -0700 2009 American Licensed http://www.chow.com/recipes/10238 Tue, 25 Aug 2009 19:33:08 GMT A sinfully rich hot dip A rich, hot crab dip with a crunchy topping of almonds. This is one of those sinfully rich hot dips that you serve when you’re feeling retro. If you can find fresh crabmeat, go ahead and use it. But I have to tell you that canned is fine for this.

]]>
  • Heat oven to 350°F and butter a 12-inch gratin dish or a low-sided casserole.
  • Stir mayo, sour cream, curry powder, and dill together in a medium bowl. Add the crabmeat and artichokes and mix thoroughly. Scrape into the gratin dish and smooth the top. Strew with the almonds. You can prep this early in the day and keep the dip covered in the refrigerator.
  • Bake the dip for about 20 minutes (longer if it’s been refrigerated), until hot and bubbling around the edges. Serve it right away, with a stack of crackers and a spoon.

    • Beverage pairing: Donabaum Grüner Veltliner “Johann,” Austria. Grüner’s grassiness always complements artichokes, while the minerality and pepper in this one will also beautifully complement the crab.

    ]]>     http://www.chow.com/assets/2007/11/crab_dip290.jpg Roy Finamore 53 Starter 1 cup mayonnaise

    ]]>     1 cup sour cream

    ]]>     148 3/4 teaspoon curry powder

    ]]>     142 1 teaspoon dill weed

    ]]>     573 2 (6-ounce) cans crabmeat, drained and picked over

    ]]>     90 1 (14-ounce) can artichoke bottoms, drained and chopped

    ]]>     265 1/3 cup sliced almonds

    ]]>     Crackers, for serving

    ]]>     184 vegetables 236 vegetable 20 seafood 22 shellfish 792 roy finamore 318 snack 722 spread 793 dip 794 comfort food 686 creamy 216 holiday