Tarla Cuisine

Warm Crab and Artichoke Dip

1/4C cream cheese, room temperature

3 Tbsp. mayonnaise

3/4C (about 4 oz.) crabmeat, well drained

6 Tbsp. grated Parmesan cheese

3 Tbsp. chopped drained grilled marinated artichokes from a jar

2 Tbsp. sliced scallions

2 Tbsp. diced red or yellow bell pepper

2 Tbsp. diced celery

1/4C fresh corn kernels

1 Tbsp. finely chopped fresh basil

2 tsp. Sherry wine vinegar

½ tsp. hot pepper sauce

Toasted baguette slices

Preheat oven to 400F.  Beat cream cheese until smooth.  Add the mayonnaise and season with salt and pepper to taste.  Fold in the crabmeat, ¼ cup of the Parmesan cheese, artichokes, scallions, red pepper, celery, corn, basil vinegar and hot pepper sauce gently with a rubber spatula.

Transfer the mixture to a two cup soufflé dish and sprinkle with remaining 2 tablespoons of cheese.  Bake until the mixture is warm and the cheese is melted, about 15 minutes.  Transfer to a platter and surround with toasted baguette slices.

MAKES:  1-1/2C