Hot Curried Artichoke and Crab Dip
How better to marry two old school cocktail party nibbles like artichoke dip and crab dip together, than to bring a new twist to the party with the addition of warm aromatic curry powder? Top it with sliced almonds and bake it into a warm bubbly bowl of dipping delight.
Equipment
- medium bowl
- baking or casserole dish
Ingredients
- ¾ cup mayonnaise
- ¾ cup sour cream
- ¾ cup shredded Parmesan cheese divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon curry powder
- 14- ounce can artichoke hearts coarsely chopped
- 8- ounce container refrigerated crabmeat not lump
- ⅓ cup sliced almonds
Instructions
- Preheat oven to 375°F.
- Mix mayonnaise, sour cream, ½ cup shredded Parmesan, Worcestershire sauce, and curry powder together in a medium bowl. Fold in artichoke hearts and crabmeat.
- Transfer to a an oven proof baking or casserole dish. Sprinkle remaining Parmesan and sliced almonds over the top.
- Bake uncovered for 20 - 25 minutes until bubbly and lightly browned.
- Serve warm with toasts, crackers or crudite.