Brie, Crab And Artichoke Dip

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 medium leek ( part only)
• 1 medium vidalia onion
• 1/2 cup drained canned artichoke heart
• 1/2 cup thawed frozen chopped spinach
• 1 lb brie cheese
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• 1/4 cup riesling wine or 1/4 cup other medium-dry wine
• 2/3 cup heavy cream
• 3 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons finely chopped fresh dill leaves
• 1 tablespoon finely chopped fresh tarragon leaf
• 1 lb fresh jumbo lump crab meat (which would be my only option here in indiana!) or 1 lb imitation crabmeat (which would be my only option here in indiana!)
• 2 tablespoons dijon mustard
• 1 teaspoon tabasco sauce, to taste
• toasted thin slices baguette (for serving)

Recipe

• 1 preheat oven to 425°f and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
• 2 trim and finely chop leek.
• 3 in a large bowl of water wash leek well and lift from water into a large sieve to drain.
• 4 finely chop onion.
• 5 rinse and finely chop artichoke hearts.
• 6 squeeze dry and finely chop spinach.
• 7 discard rind from brie and cut into 1/4-inch pieces.
• 8 in a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
• 9 add wine and cook, stirring, 3 minutes.
• 10 add cream and simmer, stirring, 1 minute.
• 11 add brie, stirring until it just begins to melt.
• 12 remove skillet from heat and stir herbs into mixture.
• 13 in a large bowl stir together crab meat, mustard, tabasco, and salt and pepper to taste and stir in cheese mixture.
• 14 spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
• 15 serve dip hot with toasts.