I would assume if you are a sushi lover, you are also a seafood lover. It’s hard to imagine the two not coinciding. As such, I am a sushi-seafood lover. I really should be a coastal gal. Living landlocked is not opportune for my diet needs. I need salmon. I need shrimp. I need halibut and mahi mahi. And I really need crab. A good sweet crab leg can cure many things. I think it’s time I moved back to my west-coast roots. Although, I would take the east coast as well. They have crazy-good crab. And the best New England Clam Chowder. After all, it is the namesake of the delicious stuff. They ought to have the best. This Hot Crab and Cheesy Artichoke Dip combines my crab adoration with another of my foodie obsessions. Artichokes. Oh I love artichokes. My mother grew up eating them with melted butter (always a win), and my father always had them with mayo (weird, I know). I like it both ways. And I like artichokes in things like wontons (psst! coming soon!), soups, pasta dishes (such as this Creamy Spinach Artichoke Soup, and Lemon Artichoke & Asparagus Pasta) and in hot cheesy crabby dips. This dip is incredibly easy to make. Seriously. Throw everything in a bowl, give it a stir, pop it in the oven. Done. Hot Crab and Cheesy Artichoke Dip deliciousness accomplished. In a large bowl combine sour cream, mayo, artichokes, and crab meat and stir to combine. Add parmesan cheese (reserve 1-2 tablespoons), lemon juice, garlic, parsley, basil and salt and pepper to taste and mix well. Spread mixture in a large baking dish. Sprinkle reserved parmesan cheese over dip. Bake 15-20 minutes until bubbly and top begins to brown. Serve warm with crackers or sliced baguettes.
