Warm Artichoke and Crab Dip
2 tablespoons olive oil
1 red bell pepper, finely chopped
3 medium garlic cloves, crushed
1 15-ounce can artichoke hearts, chopped
1 small Serrano chile, seeded and finely minced
6 scallions, thinly sliced (include some green tops)
1/2 cup Montrachet, or other creamy goat cheese
1/2 pound jumbo lump crabmeat, picked over
1/4 cup grated Asiago cheese
1/4 cup finely chopped raw walnuts
1. Preheat oven to 375 degrees.
2. In a medium saucepan, heat olive oil and sauté red pepper and garlic until red pepper is tender. Remove from heat and stir in artichokes, Serrano chile, scallions, and goat cheese. Gently fold in crabmeat.
3. Transfer to a lightly oiled baking dish. Sprinkle with grated Asiago and walnuts. Bake on middle rack about 20 minutes.
4. Remove from oven and serve warm, with sliced whole-grain baguette or crackers.
nutrition info per serving (6 to 8): 210.4 calories; 15.3 g fat; 4.8 g saturated fat; 21.1 mg cholesterol; 9.4 g protein; 10.6 g carbohydrates; 3.6 g fiber; 296.8 mg sodium