January 31, 2008
Spinach, Crab and Artichoke Dip with Parmesan Croutons
Morton's the Steakhouse
6 Morton's locations in the Chicagoland area
State Street, Wacker Place, Rosemont, Schaumburg, Westchester, and Northbrook, and the seventh restaurant will be opening on March 7 in Naperville
www.mortons.com
Spinach, Crab and Artichoke Dip with Parmesan Croutons
Ingredients
1 TBL Butter, whole
½ cup Onion, Spanish, minced
1 pound Cream Cheese
½ cup Half and Half
1 tsp. Tabasco Sauce
1 tsp. Worcestershire Sauce
1 tsp. Old Bay seasoning
1 TBL Horseradish, strained
4 ounces Blanched Spinach, Prepared
11 ounces Artichoke Hearts, Roland, 1/16th cut drained,
rinsed and stored in cold water in sixth pan
8 ounces Phillips Lump Crabmeat*
Preparation
1. Place butter and onions into a medium pan and sauté over a medium heat for 2
minutes, until translucent.
2. Cut or break cream cheese into smaller pieces. Add to butter and onion. Melt over a
medium heat and mix thoroughly.
3. Add half and half and whisk until mixed.
4. Add Tabasco, Worcestershire sauce, Old Bay Seasoning and horseradish to sauce pan
and mix thoroughly.
5. Flatten drained spinach on cutting board to ¼" thickness.
6. Dice spinach into ¼" squares.
7. Cut artichoke hearts into four equal pieces leaving a 1/16 " cut.
8. Fold in artichoke hearts and spinach.
9. GENTLY fold in crabmeat to mixture, ensuring that the pieces of crab stay as whole
as possible.
10. Spread fi nished dip on ½ sheet pan and place in cooler until cold.
11. Portion 7 ounces of the cold dip into 16-ounce portion cups, evenly distributing the
crab meat.
12. Label, date and refrigerate
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