Artichoke-Crab Spread

Or, the joys of a well-stocked pantry.

It’s holiday party time again. I was planning to bring cupcakes with a cream-cheese-based frosting to a party today, but one of the hosts started talking about all the baking she was doing, including cupcakes. Never “compete” with your host’s cooking. So I was stuck for something to bring. I’d just gone grocery shopping, so I didn’t want to head back to the store. After looking around, here’s what I came up with.

Artichoke-Crab Spread

1 8-oz package of cream cheese
1/2 cup sour cream
1 can artichoke hearts, drained
1 can crab meat, drained and liquid given to cat
4 cloves garlic
1-1/2 t. dried thyme
1 t. lemon juice
salt & freshly ground pepper to taste

Throw the cream cheese and sour cream in a bowl. Use one just a little bit larger than you expect to need. This isn’t easy to mix.

Chop the artichoke hearts, chokes more finely than leaves. Add artichokes and crab meat to the bowl.

Mince the garlic. Chop the thyme slightly to break up the leaves. Add.

Drizzle lemon juice over the contents of the bowl. Add a heavy pinch of salt to begin. Go lightly on the pepper. With the thyme in the mix, you won’t need as much as you might think.

Mash the ingredients into the cream cheese to break it apart. Once you’ve achieved a uniform consistency to the mix, taste. Add more salt and pepper if needed, but be aware that the flavors will not have blended yet.

Rest in the refrigerator to rehydrate the thyme and pepper for at least one hour.

Spread on crusty bread and nom.

Artichoke-Crab Spread

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