Crab and Artichoke dip

It's Wednesday again, and that means it's appetizer time!  The bread bowl was a big hit last week, so I decided to stick with the dip theme again and prepare a warm crab and artichoke dip.  I also made some seasoned saltines and bread for dipping vessels.  Normally one would see this dish pop up around the holidays, but since the weather has been cooler (kind of) I figured it would be a good choice. After a grocery run I was ready to go.

I made the dippers first. My mom makes the seasoned saltines during the holidays, and I knew they'd taste great with this dip.  They're really easy.  Just mix a cup of oil, a package of ranch dressing mix, and some red pepper together and pour over saltine crackers. Shake to combine and cook at 350 degrees for 4 minutes to set the oil mixture. Set aside to cool. The bread is a sourdough baguette I coated with oil, seasoned with salt and pepper, and toasted in the oven.

I used a lot of ingredients for the dip, but they all came together really nicely. I loosely chopped the artichokes and crab meat and put them in the food processor. After a few quick pulses, I added everything else in and ran the processor until the dip was well mixed.  I put the dip into my pan and cooked at 350 for about 20 minutes until it was brown and bubbly.  I topped the dip with some mozzarella and provolone and cooked under the broiler until the cheese was melted and browning.  A dash of paprika finished everything off.  The dip came out nice, creamy, and delicious. I'd definitely recommend this dish for your next gathering of family and friends...but don't expect any leftovers.

Ingredients

Seasoned Saltines

• 1 cup canola oil
• 1 box (4 pkgs) good saltine crackers
• 1 tbsp red pepper
• 1 pkg ranch dressing mix
  

Prehead oven to 350 degrees.  Mix oil,  ranch mix, and red pepper in a small bowl. Place crackers in a plastic bag or large bowl and pour oil mixture over them. Shake to combine, place on baking sheet, and cook for 4 minutes.

Crab and Artichoke Dip

• 1 8oz pkg cream cheese
• 1/3 cup mayonnaise 
• 1/2 cup sour cream
• 1 can artichoke hearts
• 8 oz crab meat
• 1 tbsp fresh chives, chopped
• 1 tbsp prepared horseradish
• juice of 1 lemon
• 2 tbsp Cajun seasoning
• 1 tbsp Cavender's seasoning
• 1 cup shredded Provolone
• 1 cup shredded mozzarella
  

Preheat oven to 350 degrees. Drain and roughly chop artichokes and crab meat. Pulse in food processor 5-6 times. Add cream cheese, mayo, sour cream, chives, lemon juice, horseradish, and seasonings and process until combined. Pour into baking dish and bake for 20-30 minutes until brown and bubbly. Remove from oven, top with cheeses, and cook under the broiler until cheese is melted. Serve with toasted baguette slices and seasoned saltines.