crab dip

Whether you're throwing a <a href=/articles/2016/02/michael-symon-superbowl-party>Super Bowl party</a> or bringing a dish to share, there are plenty of ways to <a href=/articles/2012/02/superbowl-spinach-dip>lighten dips</a>. Or, for a more indulgent take, try Seattle Seahawks chef John Howie's winning seafood version.Makes 1 pound of dipIngredients: ⅔ cup mayonnaise ½ cup artichoke hearts, chopped into ½-inch pieces ½ pound fresh Dungeness crab meat, picked through for shells ¼ cup Parmesan cheese, shredded ¼ cup white onions, quartered and very thinly sliced 1 poblano chile pepper, roasted, peeled, removed of seeds, and diced into ¼-inch piecesDirections: 1.Combine mayonnaise, artichokes, crabmeat, Parmesan, onions, and 2 tablespoons of poblano chile into a bowl and mix well.2. Place dip in a large baking dish, and spread it out so it is no thicker than 1” across. Place dip in a preheated 350˚ oven and bake until golden brown on top (approximately 20 minutes). Remove from oven and let rest for a minute or two. Serve with sliced baguette.

Dungeness crab dip

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