This is a print preview of "Dungeness Crab, Artichoke, Green Chili & Parmesan Dip" recipe.

Dungeness Crab, Artichoke, Green Chili & Parmesan Dip Recipe
by John Howie

Dungeness Crab, Artichoke, Green Chili & Parmesan Dip

Howie's Dungeness crab, artichoke, green chili and parmesan dip was pitted against Chef Greg Alauzen's black bean dip with gold tortillas. Both men cooked at the Taste of the NFL event, "Party with a Purpose," which was held to raise money for hunger relief organizations involved in the effort to end childhood hunger in the U.S.

Rating: 5/5
Avg. 5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 1

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup chopped artichoke hearts
  • 1 cup fresh Dungeness crabmeat
  • 1/3 cup Reggiano Parmigiano cheese
  • 1/4 cup thinly sliced sweet white onions
  • 3 tbsp diced roasted mild green chilies
  • Pita chips, foccacia, or baguette slices

Directions

  1. Combine and mix together all ingredients well. Refrigerate until needed.
  2. Place the dip in a baking dish spread evenly over the bottom of the dish, and place in a preheated 375 degree oven.
  3. Cook for 10-12 minutes or until the top is lightly browned.
  4. Remove the dip from the oven, then place in the middle of a large plate or platter.
  5. Surround the baking dish with pita chips, foccacia or baguette slices.