Recipe of the Day: Artichoke Clam Dip

This is one yummy recipe! We were so full from holiday meals on Sunday that we just decided to “snack around” – we sliced a small baguette very thin, brushed with evo and baked until crispy. After baking the dip, we spooned into individual ramkins for serving.
1 medium Leek
1 medium Vidalia or other sweet onion
1/2 cup Canned artichoke hearts; drained
1/2 cup Frozen chopped spinach; thawed
1 pound Brie or cream cheese
2 tablespoons Minced garlic
2 tablespoons Olive oil
1/4 cup Riesling or other medium-dry wine
2/3 cup Heavy cream
3 tablespoons Finely chopped fresh parsley
2 tablespoons Finely chopped fresh dill
1 pound Fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon hot sauce; or to taste
Toasted thin baguette slices

Preheat oven to 425° F and lightly oil an 11-inch gratin or other shallow baking dish (about 6 cups).

Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces. Or if using cream cheese, cube.

In a heavy skillet cook leek, onion and garlic in oil over moderate heat, stirring until pale golden; stir in artichoke hearts and spinach. Add wine and cook, stirring, three minutes. Add cream and simmer, stirring, 1 minute. Add cheese, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.

Pick over crab meat. In a large bowl stir together crab meat, mustard, hot sauce, salt and pepper to taste. Stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden. Serve dip hot with toasts.

Next time I will add a little more “umpf” in the way of tabasco or cayenne pepper. Otherwise this was delish!

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Now THAT sounds wonderful!! Yum!!!!!!
Have a wonderful Christmas Susan!!!