Crabmeat dip w/ artichokes

Name: Crabmeat dip w/ artichokes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 32
Ingredients: 2 lb lump crabmeat, flaked; 3 lb reduced-fat, shredded swiss cheese; 2 can(s) 11 oz cans artichoke hearts, drained; 6 Tbsp butter; 2 Tbsp green onion, finely chopped; 1/4 c flour; 2-1/2 c 2% milk; 1 tsp hot pepper sauce; 1 tsp worcestershire sauce; 2 tsp dried parsley; 1/2 tsp salt and pepper to taste; 2 c breadcrumbs; 1 Tbsp paprika

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By sherry monfils
@smonfils

This is a beautiful looking dip and tasty too:)
My father used to serve it on Christmas Eve w/ the fireplace roaring and Christmas tunes playing!

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

20 Min

Cook:

30 Min

Ingredients

2 lb

lump crabmeat, flaked
3 lb

reduced-fat, shredded swiss cheese
2 can(s)

11 oz cans artichoke hearts, drained
6 Tbsp

butter
2 Tbsp

green onion, finely chopped
1/4 c

flour
2-1/2 c

2% milk
1 tsp

hot pepper sauce
1 tsp

worcestershire sauce
2 tsp

dried parsley
1/2 tsp

salt and pepper to taste
2 c

breadcrumbs
1 Tbsp

paprika
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How to Make Crabmeat dip w/ artichokes

Step-by-Step

Heat oven to 350. Spray a lg casserole dish w/ cooking spray. Layer the crabmeat, swiss cheese and artichoke hearts in 2 layers in bottom of casserole dish.
Melt butter in lg skillet, cook green onions in butter, over med-high heat until softened. Stir in flour until smooth. Stirring, slowly add milk. Continue cooking until thick. Add hot sauce, worcestershire sauce and parsley. season w/ salt and pepper to taste.
Pour sauce over crabmeat layers. Sprinkle w/ breadcrumbs and paprika. Bake 30 mins, or until bubbly. Serve w/ slices of french bread or crackers.

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