For all the aficionados of party dips, believe it or not the first real dips did not appear until the late 1950’s. According to food historians the first party dip was a clam dip recipe that first appeared on a commercial for the Kraft Music Hall television show in 1958. The ingredients for the clam dip were sold out in days after the television broadcast. Kraft, realizing the potential, began to manufacture prepared clam dips and a variety of dips available in local markets in the next two decades.
Here is a Hot Crab Artichoke Dip recipe from “The B.A.R.S. Book of Favorite Shellfish Recipes”, available for $17.00 by clicking this link to the B.A.R.S. website http://shellfishing.org/shop/ . All proceeds from this cookbook go to scholarships and the promotion of the BARS Mission Statement.
This recipe should wow your guests at you next party.
Barnstable Hot Crab Artichoke Dip
2 oz. soft goat cheese
8 oz. cream cheese
1 ¼ c. artichoke hearts, not marinated, drained
6 oz. crab meat (substitute shrimp, bay scallops or flaked salmon)
1 tsp. fresh garlic
2 oz. green onions, finely chopped
1 oz. fresh parsley, finely chopped
1 oz. lemon juice
1 pinch of cayenne pepper (to taste)
1 pinch of lemon pepper seasoning (to taste)
1 tsp. prepared white horseradish (to taste)
2 oz. Parmesan cheese, shredded or grated
½ c. breadcrumbs, (or panko) more or less as needed
Thoroughly blend the goat cheese and cream cheese together with all the seasonings until very smooth, no lumps. Fold in the crab meat and artichoke hearts, blend well. The artichoke hearts will break up.
Spread the mixture evenly into a sprayed bake proof dish or casserole. Combine the Parmesan cheese with the breadcrumbs (or panko) and evenly sprinkle over the dip. Cover the dish loosely with foil and bake at 350 degrees for 30 minutes or internal temperature is 165 degrees. Uncover the dish for the last 5 – 10 minutes of baking to allow browning of surface.
Serve with crostini, sliced bread, crackers, or cut pita bread or tortilla chips.