In Good Taste

Welcome! This is my little corner where I can share my recipe ideas with the world. Some of the ideas are common and some of them are completely off the cuff but what they all have in common is my love for Philly Cream Cheese. To kick things off, I wanted to do a twist on Philly’s Hot Crab Dip. I made this two weeks ago as the appetizer portion of a HUGE birthday dinner I prepared for my boyfriend. He and my sister went crazy for it. Well, last week we were out at our favorite restaurant in West LA enjoying, crab and artichoke dip w/ our drinks when he made the overwhelming comment that “the dip [I] made was just as good as the dip at Palomino.” That coming from the world’s pickiest eater held more weight than “I love you!” And then it hit me like a ton of Philadelphia Cream Cheese bricks. I should fuse the two together and make it my own. So, I present to you…my Hot Crab and Artichoke Dip

Hot Crab and Artichoke Dip
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cans (6 oz. each) crabmeat, drained, flaked
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup sliced green onions
2 Tbsp. dry white wine
KRAFT Horseradish Sauce
hot pepper sauce
8 oz chopped artichoke hearts
8 oz chopped spinach

PREHEAT oven to 350

COMBINE all the ingredients in a large bowl.

MIX with a blender until constancy becomes smooth.

ADD more horseradish and/or hot sauce to taste, if needed. Also feel free to add more white wine if you need to make the mixture wetter.

BAKE in a small casserole dish at 350 for 25-30 minutes

SERVE with whatever you like. I prefer tortilla chips.

Check back next week to see what I come up with ;)