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5057 R143

5057 Long Pepper Spinach Artichoke Crab Dip

5057 Long Pepper Spinach Artichoke Crab Dip

Preheat oven to 350°. In a small skillet over medium heat, melt butter and add flour. Cook until the flour has absorbed into the butter. Add spinach and cook until it wilts. Add artichoke hearts, Onion Powder, Garlic Powder, Viking Smoked Salt, Ground Long Pepper, and crab. Cook for 3 minutes and then add cream cheese, Mascarpone cheese, ¼ cup Parmesan cheese, and milk. Once cheese has melted together, slowly mix in cheddar cheese. Cook until all of the cheddar cheese has melted.

Transfer to a casserole dish and sprinkle the remaining Parmesan cheese on top. Cover and bake for 15 minutes. Broil on high for 2-3 minutes to brown the top. Allow to slightly cool and serve with your favorite tortilla chip.

- 1 tablespoon unsalted butter

- 6 ounce package fresh spinach, coarsely chopped

- 1 cup artichoke hearts, coarsely chopped

- 4 ounces cream cheese, softened

- 4 ounces Mascarpone cheese

- ½ cup freshly grated Parmesan cheese

- 8 ounce can shredded crabmeat

- 1 tablespoon flour

- 1 cup milk

- 2 cups English Cheddar cheese, shredded

- 1 tablespoon (5086) Onion Powder

- 1 tablespoon (5007) Garlic Powder

- 1 tablespoon (4052) Viking Oak Smoked Salt

- 2 teaspoons (5057) Long Pepper "Wild Picked, freshly ground

For another layer of flavor, season with (5006) Cayenne Pepper for an extra kick

Creamy, flavorful, and decadent party favorite


More Information
SKU 5057 R143


Tips Notes

Prep Time 5 Minutes
Cook Time 25 Minutes
Total Time 30 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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