Buttery Brie cheese covered with a layer of baked bread crumbs reveals a hot dip packed with crab, artichoke and bacon. It doesn't get much better than this Warm Brie, Crab and Artichoke Dip!
3ozcooked bacon crumbles (Kirkland is my favorite brand)
12ozfresh lump crab, drained well and dried if wet
1/2 cuppanko crumbs
1baguette, sliced and toasted
Instructions
Preheat oven to 400 degrees F. Spray a 10" cast iron skillet with nonstick spray.
Saute onion in 3 teaspoons oil in a nonstick skillet until soft; about five minutes. Deglaze with wine, simmering until almost evaporated. Stir in artichokes and cream simmering one minute. Reduce heat to low and add Brie in batches, stirring until melted and smooth. Off heat add Dijon, lemon zest, lemon juice, parsley, tarragon and bacon.
Spread crabmeat in the cast iron pan and top with Brie mixture. Toss panko crumbs with remaining oil together in a bowl and sprinkle over cheese. Bake until dip is bubbling and topping is golden, about twenty to twenty-five minutes. Serve with toasted baguette.