CHILE VERDE HOT CRAB ARTICHOKE DIP

January 03, 2017

Why Chile Verde Hot Crab Artichoke Dip? Because with another Holiday Season complete and the long stretch of grey Winter months only just beginning, we could all use some spice in our day to day routines. Don’t worry. Gilly Loco has you covered. In fact, excitement is our middle name. It didn’t fit on the label so we had to leave the excitement inside the jar, but we think that you will be happy we did.

Ingredients:

• 5 oz. block cream cheese, softened
• ¾ cup Gilly Loco Chile Verde Salsa®
• ½ cup Asadero cheese
• 1 jar (14.75 oz) artichokes in water, drained, chopped
• 1 ½ cups (12 oz.) fresh, lump crab meat, chopped
• 1 cup Parmesan cheese, finely grated
• 1 cup panko bread crumbs
• 1 tsp smoked paprika, if desired
• salt
• pepper

Directions:

1. Preheat oven to 350ºF.
2. Combine cream cheese, salsa and Asadero cheese in a medium bowl until blended.
3. Salt and pepper to taste.
4. Fold in artichokes and crab.
5. Spoon mixture into a shallow baking dish.
6. Cook in oven for 30-45 minutes or until bubbly.
7. Top dip with Parmesan cheese and panko bread crumbs.
8. Sprinkle with paprika. Broil for 5-10 minutes or until top is golden brown and bubbly.
9. Serve with crudités, crusty bread, crackers, pita chips or Gilly Loco Corn Tortilla Chips.

Chef Notes:

• You can substitute shrimp in for the crab. Cook fully and cool before you add to the mix.
• Also try cooked spinach in this recipe.
• Serve alongside one of your favorite Gilly Loco Salsas.

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