Brie Dip, Creamy With artichokes and crab
By Coo1
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Ingredients
- 1/2 cup diced onion
- 5 tsp.olive oil, divided
- 1/4 cup dry white wine
- 3/4 cup canned artichoke hearts, chopped
- 1/2 cup heavy cream
- 1 wheel Brie cheese, rind removed, cubed (13.2 oz.)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Minced zest of 1/2 a lemon
- 1/2 tsp Worcestershire sauce
- Cayenne to taste
- 2 tbsp. Minced fresh parsley
- 2 tsp minced fresh tarragon (or 1 tsp dried tarragon)
- 1 can lump crabmeat, drained ( 6.5 oz.)
- 1/2 cup panko crumbs
- Thinly sliced toasted baguette or crackers
Details
Preparation
Step 1
Assemble the dip, sprinkle with crumbs, and chill for up to one day before baking.
Makes 3 cups; Total time 45 minutes
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