GMA Recipe: Spinach, Artichoke and Crabmeat Dip

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Spinach, Artichoke and Crabmeat Dip
From chef and author Emeril Lagasse
May 14, 2004

Emeril Lagasse's appetizer recipes will impress your friends and family. You can serve this with the usual crackers or hollowing out a bread round, but try it with an Italian Bread shell for a special touch!

Also try his amazing recipe for Sausage-Stuffed Mushrooms.

Spinach, Artichoke and Crabmeat Dip

Ingredients

2 Italian breads (12 to 13 inches in length and 3 to 4 inches wide)

Two 10-ounce packages fresh spinach, well rinsed and stems trimmed

4 tablespoons unsalted butter

1 cup chopped yellow onions

1 tablespoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

6 tablespoons all-purpose flour

1 cup milk

1 cup heavy cream

2 teaspoons fresh lemon juice

1 cup 1/2-inch cubes rindless Brie cheese

1 cup grated Monterey Jack cheese

1/2 cup freshly grated Parmesan cheese

One 6 1/2-ounce jar marinated artichoke hearts, drained and chopped

4 strips bacon, fried crisp, drained and cut into 1/2 inch pieces

8 ounces fresh lump crabmeat, picked over for shells and cartilage

Directions

1. Preheat the oven to 350° F.

2. Using a serrated knife, cut the bread in half lengthwise. Hollow out the center from the bottom half of the bread, leaving a 1-inch shell. Discard the center portion. Place the bread shell and top on a large baking sheet and set aside.

3. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh in a large bowl of ice water. Squeeze to remove all excess water and chop. Set aside.

4. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne and cook, stirring, for 1 minute.

Spinach, Artichoke and Crabmeat Dip

5. Add the flour and cook, stirring constantly, to form a light roux, 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 3 to 4 minutes.

6. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon and stir well. Fold in the crabmeat, being careful not to break up the lumps. Pour into the prepared bread shell and replace the top. Wrap tightly in aluminum foil and bake until hot, about 25 minutes.

7. Remove from the oven, carefully unwrap, and let sit for 5 minutes. Place on a cutting board or large platter and cut crosswise into thick slices. Serve hot.

Yield: Makes 8 servings.

Recipe courtesy of Emeril Lagasse copyright © 2004.