Crab and Artichoke Gooey Dip

Name: Crab and Artichoke Gooey Dip
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 cup bechamel sauce; 1 cup lump crabmeat; 14 ounces artichoke hearts, drained and cut in quarters; 1/2 cup swiss cheese, grated; 1/2 cup mozzarella cheese, grated; 1 green onion, finely chopped; 2 tablespoons white wine; 1 tablespoon fresh herb, chopped (parsley, basil, thyme); salt and pepper; 1 pinch seasoning ( Bone Dust BBQ Rub ); 1/4 cup parmesan cheese, cheese

Submitted by Abby Girl

"I am a big fan of Ted Reader and this recipe came from his latest book. I encourage people to make the Bone Dust, as it is an exceptional seasoning. This recipe is a bit labour intensive, but....oh, so worth it!!!"

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 4

ingredients

1 cup bechamel sauce
1 cup lump crabmeat
14 ounces artichoke hearts, drained and cut in quarters
¹⁄₂ cup swiss cheese, grated
¹⁄₂ cup mozzarella cheese, grated
1 green onion, finely chopped
2 tablespoons white wine
1 tablespoon fresh herb, chopped (parsley, basil, thyme)
salt and pepper
1 pinch seasoning (Bone Dust BBQ Rub)
¹⁄₄ cup parmesan cheese, cheese

directions

In a bowl, combine the bechamel, crab meat, artichoke heats, swiss cheese, mozzarella cheese, green onion, wine and herbs.
Season to taste with salt and pepper and a pinch or two of Bone Dust BBQ spice. Mix thoroughly.
Butter a 4 - 6 cup casserole dish. Pour in crab mixture. Sprinkle evenly with parmesan cheese. Cover and chill for at least 1 hour to set.
Preheat oven to 425. Bake dip, uncovered, until hot and bubbling, 20 - 30 minutes.
Serve immediately with fresh bread or chips.