Some of you may not know that I am haunted by parades. The first time I made this recipe was St. Patrick’s day in 2002. Of course, waiting until the last minute, I went to the downtown Harris Teeter to pick up the ingredients but was delayed by the St. Paddy’s Day parade. With Market Street barricaded, I was forced to watch the entire stinkin’ parade on King Street … steps away from my front door. In spite of the delay, the dip was a delicious success! Ingredients:
2 cups chopped shallots
1/2 cup chopped garlic
2 tablespoons olive oil
8 ounces chopped artichoke hearts
8 ounces crab meat (not imitation; not claw...get the white stuff)
4 cups spinach
1 cup heavy cream
1 teaspoon crushed red pepper
1/2 cup diced tomatoes
1 cup Boursin cheese (Garlic Herb)
1 cup bread crumbs
1/2 cup chopped garlic
2 tablespoons olive oil
8 ounces chopped artichoke hearts
8 ounces crab meat (not imitation; not claw...get the white stuff)
4 cups spinach
1 cup heavy cream
1 teaspoon crushed red pepper
1/2 cup diced tomatoes
1 cup Boursin cheese (Garlic Herb)
1 cup bread crumbs
Instructions:
Preheat oven to 375 degrees F. Sauté shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and sauté. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes. Hollow out two loaves of round bread loaves and use as dip bowls so that the bread “walls” can be eaten.
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