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Parent Category: Recipes
2 T. butter
6 green onions, chopped
2 garlic cloves, minced
1 c. heavy whipping cream
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
1 1/2 lb. cream cheese, softened
1 (8 oz.) can diced water chestnuts, drained
3/4 c. chopped ham (country ham would be best, I think)
2 T. minced pickled jalapeno slices or 1 fresh jalapeno, minced
3/4 t. salt
1/4 t. pepper
1 lb. fresh lump crabmeat, drained
1 c. (4 oz.) shredded sharp Cheddar cheese
Melt butter in a large nonstick skillet over medium heat. Add green
onions and garlic, sauté 4 minutes or until tender. Add cream and
artichokes. Bring to a boil, reduce heat, and simmer 4 to 5 minutes or
until reduced to 2 c.
Beat cream cheese in a large bowl until smooth and creamy. Stir in
water chestnuts and next 5 ingredients. Add artichoke cream sauce,
stir until well combined. Gently fold in crabmeat.
Spoon dip into a lightly greased 3 – 4 qt. slow cooker. Sprinkle with
Cheddar cheese. Cook, covered on low for 2 1/2 hours or until
thoroughly heated and cheese melts. Serve with toasted baguette slices
or crackers.
