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Artichoke Crabmeat Dip

Ingredients:

  • 2 lbs fresh artichoke hearts* (can be substituted for two 14 oz. canned artichoke hearts- drained and chopped)

  • 2 cups non-fat plain yogurt

  • 2 cups grated parmesan cheese

  • 2 (6 oz) packages frozen crabmeat

  • 1/2 cup panko (Japanese bread bread crumbs)

Prep Time: 30 min

Cooking Time: 30 min

Instructions:
1. Cut off the stem of the artichoke using a sharp sturdy knife like a chef knife.

2. Pull off the exterior leaves one by one until the heart becomes visible. Be careful not to get poked by a thorn.

3. Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart (this is simply done by feeling the artichoke--starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft). Cut through the leaves at the top of the artichoke using a sharp sturdy knife. Cook in boiling, salted water until the hearts are tender.

4. Combine artichoke hearts, non-fat plain yogurt, grated parmesan cheese and frozen crabmeat and mix them well.

5. Spoon into a lightly greased 1 1/2 quart casserole.

6. Top with panko.

7. Bake at 325 for 15 to 20 minutes.

8. Serve with crackers or french bread.

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