Yields: 24 servings
Conversion Chart: Here >>
Ingredients:
18 ounces cream cheese, softened
1½ cups heavy cream
1 tablespoon minced garlic cloves
42 ounces quartered artichoke hearts, drained and coarsely chopped
30 ounces frozen chopped spinach, thawed and squeezed dry
3 roasted red peppers, chopped
¾ cup grated Parmesan & Romano cheese blend
2 tablespoons fresh lemon juice
1½ teaspoons salt
½ teaspoon ground black pepper
2¼ pounds Portico surimi crabmeat
Assorted crackers, toasted baguette slices, tortilla chips and/or vegetables
Procedure:
1. In large saucepot, cook cream cheese, cream and garlic over medium heat until mixture is smooth, whisking constantly. Remove from heat; stir in artichoke hearts, spinach, red peppers, grated cheese, lemon juice, salt and black pepper; fold in crabmeat. Transfer dip to small baking dishes; cover and refrigerate.
2. To serve, bake at 375° until top is lightly browned and internal temperature reaches 165°. Serve with assorted crackers, toasted baguette slices, tortilla chips and/or vegetables.
Recipe Type: Authentic
Submitted By:syscocentralpa.com
Original Photograph By: syscocentralpa.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.syscocentralpa.com/ordereze/Files/Sysco_Seafood_Book.pdf
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