CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)

Creamy Artichoke, Crab & Brie Dip Recipe - (4.3/5) image

Provided by calypan

Number Of Ingredients 16

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1/2 cup diced onion
5 teaspoons olive oil, divided
1/4 cup dry white wine
3/4 cup canned artichoke hearts, drained and chopped
1/2 cup heavy cream
1 wheel Brie, rind removed, cubed (13.2 ounces)
1 teaspoon Dijon mustard
Minced zest 1/2 a lemon
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Cayenne pepper to taste
2 tablespoons minced fresh parsley
2 teaspoons minced fresh tarragon
1 can lump crabmeat, drained (6.5 ounces)
1/2 cup panko bread crumbs
Thinly sliced toasted baguette

Steps:

Preheat oven to 400°F. Coat a 1-quart baking dish with nonstick spray. Sauté onion in 3 teaspoons oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon. Spread crabmeat in prepared baking dish, then top with Brie mixture. Toss together panko and remaining 2 teaspoons oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.