Spicy Baked Artichoke-Crab Dip

Quick and easy to assemble and not lacking in flavor at all!  Tailgate and Keto perfect snack for the coming cool football Saturdays, if they ever get here!  It’s heading towards 90° F again today, the 18th of October.  I love warm sunny days, but I’m ready for fall.  At this rate my pumpkin will rot before Halloween. 😐

Spicy Baked Artichoke-Crab Dip

• 1/4 Cup Olive Oil
• 4 Cloves Garlic, Sliced Thin
• 1/3 Cup Diced Yellow Onion
• 1 – 8 ounce Block Cream Cheese, Softened
• 1 Cup Mayonnaise
• 2 Cups Pepper Jack Cheese, Shredded (Divided)
• 1/2 Cup Freshly Grated Parmesan Cheese
• 1 – 14 ounce Can Artichoke Hearts – Drained & Chopped
• 12 oz Lump Crab Meat – drained
• 2 tsp Worcestershire Sauce
• Freshly Ground Black Pepper
• Franks Red Hot (To Taste)

Preheat oven to 350°F.

In shallow skillet, heat the olive oil over medium-low heat.  Finely chop the onion and garlic.  Add to the skillet, along with about 1 TBLS freshly ground black pepper, and slowly saute until toasted a very light brown.  Remove from heat and, using a slotted spoon, remove the onion and garlic but leave the oil in the pan.

In a medium, oven proof skillet or small dutch oven, over low heat, combine the onions & garlic, cream cheese, mayonnaise, 1+1/3 cup of the pepper jack cheese, the Parmesan cheese, the chopped artichoke hearts, the crab meat, and the Worcestershire sauce.  Heat until the cheese are melted.  Taste your dip and adjust your salt & pepper.  Add as much (if any) Frank’s Red Hot sauce to raise the spice level to your desired heat level.  Sprinkle the remaining pepper jack over the top and bake in the preheated oven until the dip is bubbling and the top is browned, 20 – 25 minutes.

Nutrition Information (Dip Only):  Serves 16-20

• 211 Calories
• 1.3 g Fat
• 6 g Protein
• 24 g Fat

Garlic Crusty Bread Dippers

• Reserved Olive Oil from cooking the onions and garlic
• 1 Rustic Baguette

Heat your oven to 400°F. Slice the baguette into thin slices and Kay on a foil lines baking sheet. Brush on both sides with your reserved oil and bake 15 -20 minutes until breads crisp and begin to turn golden. Remove from oven and cool on paper towel lined cooling racks. #ThisGirlLovesToEat