Cook Along with Chef Tessa: Hot Crab & Artichoke Dip

November 24, 2021

Cook Along with Chef Tessa: Hot Crab & Artichoke Dip

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class is all about Holiday Treats!

Video forthcoming.

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Hot Crab & Artichoke Dip

By Chef Tessa Turcotte-Novosedlik

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.



Leave a comment

Comments will be approved before showing up.