Sunday Dinner

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Hot Artichoke-Crabmeat Spread

Glazed Turkey Meatloaf

Baked Cheese Grits

Sweet and Sour Green Bean Hash
Homemade Dinner Rolls

Chocolate Buttermilk Sheet Cake

Fall is trying its best to assert itself around here.  Yeah, the forecast calls for more heat later in the week, but today brings steady drizzle and mild temperatures.  It is this kind of day that makes me think of Bears games and hot dips.  

The original recipe called for lemon-pepper seasoning, but that is an ingredient that I do not keep stocked in my spice cabinet.  So I add fresh lemon juice, a little onion powder, and some freshly ground black pepper to add that seasoned taste.  The earthiness of the artichoke marries well with the sweetness of the crabmeat and what dish doesn't benefit from some mayo and parmesan cheese?! 

Hit it with some cayenne pepper for a kick and this dip has that each bite better than the last quality to it.  

Sunday Dinner one year ago

Printable Recipe

Hot Artichoke-Crabmeat Spread

makes about 3 1/2 cups

2 (14-ounce) cans quartered artichokes, drained well and finely chopped

8 ounces fresh crabmeat, checked for shells and flaked

1 cup freshly grated Parmesan cheese

1 cup mayonnaise

2 cloves of garlic, finely minced

1 1/2 teaspoons freshly squeezed lemon juice

1/8 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped fresh flat-leaf parsley

Cayenne pepper to taste

Preheat the oven to 350° F.  Butter a 1-quart gratin dish; set aside.

In a large bowl, combine all of the ingredients; stir well.  Spoon into the prepared baking dish.  Bake, uncovered, until hot and bubbling around the edges, about 20-25 minutes.  Serve with crackers.  Enjoy!

Source: Adapted from Biltmore Estate: Specialties of the House