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Crab & Artichoke Dip
Ingredients Procedure

1/2 lb Fresh Crab Meat
1/2 lb Cream Cheese, cut into pieces
1 cup Grated Parmesan Cheese
1/2 cup White Wine
3/4 cup Half and Half
2 medium shallots, chopped
1 tsp garlic, chopped
1/2 c Canned Artichokes, chopped
1 tsp Old Bay
2 tbs roasted red bell peppers, diced
1 tsp Dry Mustard
2 Tbs Lemon Juice
2 tsp Worcestershire Sauce
1 tsp Parsley, chopped
1/2 tsp paprika
salt and pepper to taste
splash of Tabasco

Melt the butter in a wide pot over medium heat. Cook shallots and garlic for 5 minutes. Add wine and simmer for 5 minutes. Add tobasco, thyme, old bay, dry mustard and half & half. Simmer for 6-8 minutes. Slowly whisk in cream cheese until melted. Whisk in parmesan. Remove from heat and fold in the rest of the ingredients. Adjust seasoning. Serve as is or bake in the oven at 350 degrees until brown and bubbly.

{ Recipe provided by The Indian Americans of Lexington (IAL ).
The mission of this group is to engage the community in town activities
and support its various groups. }

Serves 4s 4-6
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