Both of these dips are delicious, simple to prepare, easily transportable and great for a crowd.
I have made the crab dip a couple of times - the second time I added more crab meat, which made it even tastier. I made the potato artichoke dip to have with cocktails, and a friend and myself thought it would also be very good as a side dish.
HOT CRAB DIP
1 6 1/2 ounce can of crab meat, drained and flaked (I like it best with double this amount)
1 8-ounce package of cream cheese at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons of sherry or white wine
2 tablespoons onion, very finely chopped
1 tablespoon dijon mustard
1 teaspoon minced fresh garlic
4 dashes of tabasco sauce
1/2 cup minced fresh parsley
1/2 cup slivered almonds
paprika to taste
Combine crab, cream cheese, sour cream, mayonnaise, sherry, onion, mustard, garlic, tabasco and parsley. Stir well and taste for seasoning. Top with slivered almonds and a dusting of paprika.
Cover with foil and heat in 325 degree oven for 20 minutes. When it is heated through and bubbly, broil to brown the almonds slightly, about 2 minutes. Serve immediately with crackers and/or bread.
Recipe adapted from The Morning News, January 2003
POTATO ARTICHOKE DIP
8 ounces of cream cheese, softened
1 cup of cooked, mashed potatoes
1/2 to 1 tablespoon pickled jalapenos, finely chopped
1/2 tablespoon lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
1 egg yolk
1/2 cup grated parmesan cheese
1/4 cup half-and-half
1 14 ounce can of artichoke hearts, drained and finely chopped
Heat oven to 350F.
In a large bowl, whip cream cheese until smooth. Add cooked potatoes and whip just until incorporated. Slowly fold in jalapeno, lemon juice, hot sauce, salt, egg yolks, parmesan cheese, half-and-half and artichokes. Transfer to a baking dish and bake 20 to 25 minutes, or until golden brown on top (I finished mine off under the broiler for a couple of minutes).
Serve with pita chips or crusty bread.
Recipe adapted from the Arkansas Democrat Gazette, April 2010