Recipe: Spinach, crab and artichoke dip - Cincinnati News, FOX19-WXIX TV

Recipe: Spinach, crab and artichoke dip

Spinach, crab and artichoke dip. Recipe courtesy Morton's The Steakhouse. (FOX19 NOW) Spinach, crab and artichoke dip. Recipe courtesy Morton's The Steakhouse. (FOX19 NOW)

This spinach, crab and artichoke dip is sure to be a crowd pleaser at your Super Bowl party Sunday. Recipe courtesy Chef Mark Deaton of Morton's The Steakhouse in Downtown Cincinnati.

Butter 1 tablespoon

Onion minced ½ cup

Cream cheese 1 pound

Half and Half ½ cup

Tabasco Sauce 1 tsp

Worcesterhire sauce 1 tsp

Old Bay seasoning 1tsp.

Horseradish 1 TBL

Spinach, blanched 4 oz.

Artichoke hearts 11 oz.

Lump crabmeat 8 oz.

Parmesan cheese

Set oven to 350 degrees.

Place butter and onions into a medium pan and sauté over medium heat for 2 minutes, until translucent

Cut or break cream cheese into smaller pieces. Add butter and onion. Melt over medium heat and mix thoroughly.

Add half and half and whisk until mixed.

Add Tabasco, Worcesterhire sauce, Old Bay seasoning and horseradish to sauce pan and mix thoroughly.

Dice drained spinach on cutting board.

Cut artichoke hearts into four pieces.

Gently fold in crabmeat to mixture, ensuring that the pieces of crab stay whole.

Spread finished dip in 13 x 9 pan and sprinkle Parmesan cheese on top of dip.

Place in oven for 20 minutes or until the center is hot.

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