CREAMY BRIE DIP WITH ARTICHOKES AND CRAB

CREAMY BRIE DIP WITH ARTICHOKES AND CRAB image

Number Of Ingredients 16

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1/2 cup diced onion
5 tsp. olive oil, divided
1/4 cup dry white wine
3/4 cup canned Artichoke hearts, chopped
1/2 cup heavy cream
1 wheel of Brie cheese, rind removed, cubed (13.2 oz.)
1 tsp. Dijon mustard
1 tsp lemon juice
Minced zest of 1/2 a lemon
1/2 tsp. Worcestershire sauce
1/2 tsp. of Cayenne pepper or more if you like
2 TBSP. minced fresh parsley
1 tsp. dried Tarragon
1 can lump Crabmeat, drained (6.5oz)
1/2 cup panko bread crumbs
MAKES 3 cups

Steps:

Preheat oven to 400; coat a 1 qt. baking dish with nonstick spray. Saute onion in 3 tsp oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze with wine, simmer until nearly evaporated, then stir in Artichokes & cream. Simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Remove from heat, add Dijon, lemon juice & zest, Worcestershire, Cayenne, Parsley, and Tarragon. Spread Crabmeat in the prepared baking dish, then top with Brie Mixture. Toss Panko and remaining 2 tsp. of oil together in a bowl, then sprinkle over cheese mixture. Bake until dip is bubbly and topping is golden about 15 minutes. Serve with Crackers or Bread.