Warm Crab And Artichoke Dip In A Bread Bowl From Standards Of Excellence'S Chef Rachelle Boucher

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 tablespoon unsalted butter", "1 teaspoon olive oil", "1 medium leek, white and light green part only, cleaned and thinly sliced", "2 medium shallots, minced", "1 Tablespoon of ""Old Bay"" brand seafood seasoning", "1 cup half-and-half", "8 ounces cream cheese, cut into 1/2"" cubes", "1cup grated white cheddar cheese", "1 tablespoon Dijon mustard", "1 tablespoon Tabasco sauce", "2 teaspoons Worcestershire sauce", "3 tablespoons freshly squeezed lemon juice", "1 teaspoon kosher salt", "11/2 cup drained and finely chopped cooked or canned artichoke hearts", "12 ounces Dungeness (or other) crab meat , picked clean of any shells*", "1/4 cup chopped Italian parsley, and more for garnish", "Freshly ground black pepper to taste", "1 lb. crusty loaf of bread, sourdough or other", "Cut carrots, celery, cooked artichoke petals, pita crisps or extra sliced bread for dipping"].

Yes, Warm Crab And Artichoke Dip In A Bread Bowl From Standards Of Excellence'S Chef Rachelle Boucher falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.