Cook Along with Chef Tessa: Hot Crab & Artichoke Dip

Hot Crab & Artichoke Dip

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 4 oz cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 7 oz artichoke hearts, drained and quartered
• 5 oz lump crab meat, drained
• 1/2 cup cheddar, shredded
• 1/2 cup pepper jack, shredded
• 1 tsp Worcestershire
• Salt & pepper to taste

Instructions:

• Preheat oven to 425F.
• In a food processor, combine all ingredients, except the crab. Pulse to combine. Remove from the food processor bowl and fold in the crab meat. Season with salt and pepper then transfer to an oven safe dish. Sprinkle extra cheese if desired and bake for 20-25 minutes. Garnish with sliced green onion and serve.