CHEF JEFF — ONE BYTE AT A TIME: Crab-Artichoke Dip

A New Year’s Eve party wouldn’t be complete with appetizers.

Crab-Artichoke Dip

¾ cup canned artichoke hearts, drained and diced

¾ lightly sauteed spinach, well drained and chopped

¾ cup mayonnaise

¾ cup freshly grated Monterey Jack cheese

¾ cup freshly grated Parmesan cheese

¾ pound imitation crab meat

¾ teaspoon sea salt

¼ teaspoon freshly ground white pepper

3 tablespoons freshly grated Pecorino Romano cheese

Heat oven to 350 degrees. Stir together artichoke hearts, chopped spinach, mayonnaise, Monterey Jack and Parmesan. Gently stir in the crab meat, breaking up any large chunks. Season with salt and pepper. Place in a shallow, oven-proof dish, and sprinkle the Pecorino Romano over. Place in the oven for 15 minutes or until warmed through and slightly bubbly. Serve with water crackers.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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