hot crab and artichoke dip

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Servs: 8  Prep: 60m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 (9-oz) package frozen artichoke hearts
  1 red bell pepper, finely chopped
  3 tablespoons unsalted butter
  2 tablespoons all-purpose flour
  1 1/4 cups half-and-half
  3 scallions, thinly sliced
  2 oz finely grated parmesan 1 (9-oz) package frozen artichoke hearts
  1 red bell pepper, finely chopped
  3 tablespoons unsalted butter
  2 tablespoons all-purpose flour
  1 1/4 cups half-and-half
  3 scallions, thinly sliced
  2 oz finely grated parmesan

Instructions

1. Preheat oven to 375°F.

2. Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.

3. Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

4. Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

5. Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.

6. Cooks' note:
   
7. • Dip can be prepared (but not baked) 1 day ahead and chilled, covered.

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