Dazzle your tailgate crew this football season (or anytime for that matter) with this Monterey inspired crab, kale and artichoke dip.
This recipe calls for Dungeness crab from Monterey Bay, artichokes from Castroville and baby kale from the heart of Salinas Valley seasoned with good old Sriracha and garlic from Gilroy.
California Made Dungeness Crab, Kale and Artichoke Dip:
3/4 Cup Sour Cream
10 Ounces Cooked Monterey Bay Dungeness Crab Meat
1 Tablespoon California Made Sriracha
1 Tablespoon Worcestershire Sauce
1/2 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Black Pepper Ground
4 Cloves Minced Gilroy Garlic
14 Ounces Fresh or Canned Castroville Artichoke Hearts Chopped (Drained if Canned)
10 Ounces Sautéed & Chopped Salinas Valley Baby Kale
16 Ounces Softened Cream Cheese
6 Ounces Fresh Mozzarella Balls Small Diced
3/4 Ounce Parmesan Cheese Grated
1/2 Cup Panko Bread Crumbs
How to do it:
1. Preheat your oven to 350° approximately 20 minutes prior to being ready.
2. Combine all ingredients in bowl accept (Parmesan, Panko & 1/2 of the Mozzarella Cheese Diced) Mix until well-blended. Spoon mixture into a ceramic or oven safe baking dish. Combine the Panko, Parmesan & Remaining Mozzarella and top the Dip with it . Bake the topped dip at 350° for 30 minutes or until bubbly around edges and brown through the surface.
Enjoy with chips, veggies,pita or warm crusty bread!!!