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Ingredients

• 2 Tbsp. extra virgin olive oil
• 4 Tbsp. fresh shallots, finely chopped
• 1 14 oz. can quartered artichoke hearts, drained and coursley chopped
• Kosher salt and fresh ground black pepper
• 3 Tbsp. fresh lemon juice (about 1/2 a large juicy lemon)
• 1/4 cup white wine
• 1 cup sour cream
• 1 lb. (2 pkgs.) cream cheese, cut into 1' chunks
• 2 large Roma tomatoes, seeded and chopped 1/4'
• 10 oz. fresh dungeness crab meat, picked through to remove any shell
• 1 Tbsp. fresh lemon zest
• 4 Tbsp. fresh basil, chopped
• one crusty baguette, cut on bias in 1/2' slices

Description

We Had Some Guests Over For Dinner The Other Night And My Wife Wanted A Good Crab And Artichoke Dip...we Never Had A Good One In A Restaurant...so This Is What I Came Up With.

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