Summer Entertaining

Summer Entertaining

As we near the end of May and Memorial Day is right around the corner, it is time to think about outside Summer Entertaining.  For those of us whom have endured the long winter and cold weather, warm sunny days and evenings offer great opportunities to entertain outside.  The fern appetizer plates and mugs combined with a great Fern Wine Glass...set the table perfectly for summer entertaining!
Here is one of my favorite appetizer recipes for your weekend entertaining....
This is from Palomino's Famous Restaurant

Dungeness Crab and Artichoke Dip

NGREDIENTS:

***MARINADE***
2 cups mayonnaise or salad dressing
2 jars (6 to 7 ounce each) marinated artichoke hearts, drained and chopped
1 1/2 cup cooked Dungeness crabmeat, chopped
1 cup Parmesan cheese, grated
1 large onion, very thinly sliced
crackers or thin bread slices, if desired
***HERB CRUST***
1 cup soft French bread crumbs
2 tablespoons butter or margarine, melted
2 tablespoons fresh parsley, chopped
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh basil leaves
1/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon chopped fresh oregano leaves
1/4 teaspoon chopped fresh marjoram leaves
1 clove garlic, finely chopped

DIRECTIONS:

Heat oven to 350 degrees F.
Make Herb Crust; set aside.
Mix mayonnaise, artichokes, crabmeat, cheese and onion in medium bowl. Spread crabmeat mixture in ungreased shallow 1 1/2-quart casserole or oven-proof dish. Sprinkle with 3 tablespoons Herb Crust.
Bake uncovered 15 to 20 minutes or until golden brown. Serve with crackers or bread. About 3 cups dip.
HERB CRUST: Mix all ingredients. Store in airtight container in refrigerator.  

For those of you who know me, I don't count calories, but this great dip is not on the diet list, if you know what I mean....but it will certainly be a hit with your guests.
Warm regards,
Ginger