Baked Brie, Artichoke, Crab Dip

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Credit: Jeffrey Brown, Ed.D., CEC, CCE, associate professor at The Collins College of Hospitality Management at California State Polytechnic University, Pomono, Calif.
Sizzle, Winter 2010


1 oz. olive oil
1 medium Vidalia onion
½ cup canned artichoke hearts, drained
½ cup fresh spinach, blanched
16 oz. Brie
1 oz. minced garlic
3 oz. Riesling (or other sweet wine)
6 oz. heavy cream
1 oz. fresh parsley leaves, finely chopped
1 T. finely chopped fresh dill
1 T. finely chopped fresh tarragon
8 oz. crab
2 T. Dijon mustard
Salt and pepper, to taste


Method: Preheat oven to 425°F. Lightly oil 11-inch shallow baking dish/gratin. Finely chop onion. Rinse artichoke hearts; chop. Squeeze dry spinach leaves; chop. Discard Brie rind; medium-dice. In heavy sauteuse over medium heat, cook onion and garlic in olive oil until lightly caramelized. Stir in spinach and artichoke hearts. Add wine; bring to a simmer. Add cream; continue to gently simmer, stirring frequently. Add Brie and herbs; stir until just melted. Fold in crab and mustard; season with salt and pepper. Spread evenly in oiled baking dish. Bake on middle rack for 15 minutes, or until top is goldenbrown. Serve with chips and Champagne.


24 (½ oz.) portions


Appetizer, Sizzle

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