Creamy Brie Dip

By clbrosnan

Ingredients

• 1/2 cup ied onion
• 5 tsp olive oil, divided
• 1/4 c dry white wine
• 3/4 c canned artichoke hearts chopped
• 1/2 c 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 lemon
• 1/2 tsp worchestershire sauce
• cayenne totaste
• 2 tbsp minced freshly parsley
• 2 tsp minced fresh taragon or 1 tsp dried tarragon
• 1 can lump crabmeat, drained (6.5 oz)
• 1/2 cup panko crums
• Thnly sliced toasted baguettes or crackers.

Details

Servings 3

Preparation

Step 1

Preheat oven to 400; coat 1 quart baking ish with nonstick spray.

Saute onion n 3 tsp, oil in a nonstick skillet over medium-high heat until soft about 5 minutes.

deglaze with wine, simmer until nearly evaporated, then stir in srtichokes and cream. Simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stiriing until melted and smooth. Off heat, add Dijon, lemon juce and zest, worcestershire, cayenne, parsley, and tarragon.

Spread crabmeat in the prepares baking dish, then top with Brie mixture. Toss panko and remaining 2 tsp oil together in a bowl, then sprinkle over cheese. bake until dip is bubbly and topping is golden, about 15 minutes. Serve with toast baguette or crackers.