Recettes autour du fromage

Hot Crab and Artichoke Dip with Crème Champfleury and Agropur Grand Cheddar 3 Years

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  • Difficulty : -
  • Preparation : 5 minutes
  • Cooking : 20 minutes

Author :

François Coté, Chef of the Restaurant L'impérial, Granby

See video

Cheese :

For 12 to 15 people
1. Preheat oven at 375°F
2. Drain artichokes and mince.
3. In a bowl, mix crème Champfleury with mayonnaise and garlic.
4. Gently incorporate artichokes, crab meat, cheddar, green onions, sundried tomatoes and paprika. Mix well together.
5. Transfer the mix in an oven-proof dish and sprinkle bread crumbs over the top.
6. Cook for about 20 minutes or until top is golden and dip is bubbling. Let sit for 5 minutes and serve.
7. Eat with toasted bread or croutons.


Ingredients :
  • Crème Champfleury : 200g
  • Agropur Grand Cheddar 3 years, grated : ¾ cup
  • Mayonnaise : 1 cup
  • Minced garlic : 2 units
  • Artichokes : 1 can (540 ml)
  • Crab meat : 1 ½cup
  • Green onions : 1/3 cup
  • Sundried tomatoes : 1/3 cup
  • Smoked paprika : 1 tsp
  • Bread crumbs : ½ cup