Gluten Free Spicy Hot Crab and Artichoke Dip
Rich, creamy and ultra-flavorful, this Gluten Free Spicy Hot Crab and Artichoke Dip is an easy, breezy holiday recipe that you'll want to make again and again.
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Servings: 6
Ingredients
- 1 ¼ cup fresh crab meat
- 1 4 ounce Montchevre jalapeno goat cheese log
- 4 ounces cream cheese, softened
- 2 tablespoons butter or oil
- ⅓ cup onion, chopped
- ⅓ cup red bell pepper, chopped
- ⅓ cup celery, chopped
- 2 garlic cloves, minced
- 2 tablespoons tapioca starch
- 1 cup milk
- 1 cup artichoke hearts, chopped
- 1 teaspoon paprika
- 1 teaspoon fresh parsley, chopped
- salt and black pepper to taste
- chopped red bell peppers and green onions for garnish, optional
Instructions
- Preheat oven to 350 degrees F.
- Remove any shell fragments from fresh crab meat and set aside.
- Cut the Montchevre jalapeno goat cheese log and the cream cheese into small pieces. Stir both cheeses together until well-combined. Set aside.
- In a small skillet, brown the onion, red bell pepper and celery.
- Add the minced garlic, and cook for 1 additional minute.
- Stir in the tapioca starch, and cook for 1 additional minute.
- Add the milk, artichoke hearts, paprika, parsley, and salt and black pepper to taste.
- Fold in the crab meat, then transfer the dip to a greased casserole or dip dish
- Bake for 20 to 30 minutes, or until bubbly and browned.
- Let sit for 10 minutes. Then serve with gluten free toast points, crackers or cut-up veggies.
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