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Hot and Classy Artichoke Crab Dip
A lightened up version of a great dip for Grey Cup or any entertaining.
15 mL unsalted butter 1 tsbp
250 mL onion, minced fi nely 1 cup
3 garlic cloves, minced 3
30 mL Western Family all-purpose fl our 2 tsbp
250 mL Western Family chicken broth 1 cup
125 mL 1 % milk ½ cup
125 g Western Family light cream cheese, cubed 4 oz
398 mL tin, Western Family artichoke hearts, 14 oz
drained and chopped
1 120 g/4 oz tin, Western Family crabmeat drained (or fresh crabmeat if preferred)
5 mL fresh dill, minced 1 tsp
2 mL each, salt and white pepper ½ tsp
2 mL lemon peel, fi nely grated ½ tsp
dash of hot pepper sauce, optional
 1. Melt butter in a heavybottomed saucepan. Add onion and garlic and sauté over medium-low heat until onion is soft, about 6 minutes. Be careful not to brown.
2. Sprinkle with fl our and stor for 2 minutes. It will become dry and crumbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly.
3. Reduce heat to low and continue to cook until mixture thickens, stirring frequently, about 2 minutes.
4. Stir in cream cheese and continue to stir until dissolved. Fold in artichokes, crabmeat, seasonings and lemon peel. Add hot sauce if using.
5. To serve, gently stir in a heavybottomed saucepan until bubbly and piping hot. Transfer to a serving dish and serve warm with toast points and endive leaves for dipping.
Makes 2 ½ cups (625 mL).
Nutritional analysis per
serving:
Calories 54 Protein 5.1 g Fat 2.4 g Carbohydrate 2.7 g Fibre 0 g
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