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Monday, August 1, 2016

Buttery Crab And Artichoke Dip

Ingredients

  • Servings: 8
  • 1 (4.1 ounce) package idahoan® roasted garlic & parmesan baby reds
  • 2 (6 ounce) cans lump crabmeat, drained
  • 2 (15 ounce) cans water packed artichoke hearts
  • 1 cup brie cheese, broken into chunks
  • 1 cup shredded gruyere cheese
  • 1/2 cup shredded parmesan cheese
  • 1 cup boiling water

Recipe

  • preheat oven to 400 degrees f.
  • add all ingredients in a large mixing bowl and fold carefully. use the water from the canned artichokes along with the boiling water.
  • place in a 9 x 12 baking dish that has been sprayed with olive oil.
  • bake until bubbling and golden brown.
  • serve with baguettes or crackers.

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