Hot Crab And Artichoke Dip Epicurious
hot crab and artichoke dip epicurious
Preheat oven to 375 f. 1 1 4 cups half half.
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Cook bell pepper in 1 tablespoon butter in a 2 to 3 quart heavy saucepan over.
Hot crab and artichoke dip epicurious. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. 1 package frozen artichoke hearts 9 oz 1 red bell pepper finely chopped. Cook artichoke hearts according to package instructions then drain well and finely chop.
3 tbs unsalted butter. 2 tbs all purpose flour. Preparation put the first 11 ingredients into a mixing bowl and mix them all together until they are well blended fold in the crabmeat and artichoke hearts place the dip mixture into a buttered.
Sprinkle top with bread crumbs and parmesan cheese serve hot with crackers or toast points.
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