Baked Crab, Brie, and Artichoke Dip
Ingredients
1 medium leek 1 medium Vidalia or other sweet onion 1/2 cup drained canned artichoke hearts 1/2 cup thawed frozen chopped spinach 1 pound Brie 2 tablespoons minced garlic 2 tablespoons olive oil 1/4 cup Riesling or other medium-dry white wine 2/3 cup heavy cream 3 tablespoons finely chopped fresh parsley leaves 2 tablespoons finely chopped fresh dill leaves 1 tablespoon finely chopped fresh tarragon leaves 1 pound fresh jumbo lump crab meat 2 tablespoons Dijon mustard 1 teaspoon Tabasco, or to taste - Accompaniment: toasted thin baguette slices
Description
Epicurious
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