Swap out the artichoke hearts for 1 pound crabmeat. Or, for half artichoke and half crab, divide the cream cheese mixture in half, add 1 can of artichoke hearts (chopped) to one portion and 1h pound crabmeat to the other. Put each of them into a 2-cup shallow baking dish, and proceed with baking in Step 3, baking them until each is browned and bubbly, 15 to 20 minutes.
Cuisine
appetizer
AuthorKatie Workman - Dinner Solved Cookbook
Ingredients
1package8 ounces cream cheese, regular or low-fat(Neufchatel), at room temperature
2tablespoonsmilkhalf-and-half, or heavy (whipping) cream
1red bell pepperstemmed, seeded, and minced
1/2cupfreshly grated Parmesan
3tablespoonsminced fresh flat-leaf parsley
3scallionswhite and light green parts, minced
1teaspoonfinely grated lemon zest
1tablespoonfresh lemon juice
Freshly ground black pepperto taste
2cans7-ounces each artichoke hearts, drained, rinsed,and chopped or 1 lb crabmeat
Kosher or coarse saltto taste
Instructions
Preheat the oven to 400°F.
Stir together the cream cheese, milk, bell pepper, Parmesan, parsley, scallions, lemon zest, lemon juice, and black pepper in a medium-size bowl until well blended. Blend in the artichoke hearts. Taste and season with salt.
Transfer the mixture to a small shallow baking dish and bake until bubbly, 20 to 25 minutes. You may want to pass it under the broiler during the last few minutes to give it a beautiful golden top. Serve hot.