Cooking With Margaret

  Crab and Artichoke Spread Serves 8-10 Ingredients 1 medium onion, small dice 2 garlic cloves, minced 8 oz shredded monterey jack cheese, divided 5 oz shredded parmesan cheese, divided 2 13.75 fl. oz cans artichoke hearts, drained and diced 2 cups mayonnaise  3/4 pound Dungeness Crab meat, picked over  1 bunch italian parsley, minced, divided  Salt and Pepper to taste To Serve Ciabatta or Focaccia, toasted  Sliced garden fresh tomatoes Remaining Parsley Directions Preheat the oven to 375 degrees.  In a large pan saute onion and garlic, add artichokes, saute until warmed through In a large bowl add half of each of the cheeses, mayonnaise, crab meat and about 2/3 of the parsley.  Season with salt and pepper to taste  Place in a large casserole dish that has been greased. Place on a baking tray. Bake until golden brown and bubbling in the center, about 30 minutes.  When ready to serve, spread crab and artichoke mixture over toasted bread. ...

Garlic Dip With Herbs Makes About 4-6 Cups of Dip Ingredients 3- 8oz boxes of cream cheese, softened  3 cups cottage cheese 2 tablespoons milk/heavy cream 1 tablespoon Worcestershire sauce 1 bunch of chives 1 bunch of parsley 10 cloves of garlic Salt to taste Paprika, for garnish Directions  In a bowl of a mixer fitted with a whip attachment, whip cream cheese, cottage cheese and milk, and Worcestershire (*adding more milk at end if needed to adjust consistency*)   In a food processor combine the remaining ingredients and pulse until finely chopped Add to mixing bowl and whip until fluffy Taste to adjust seasoning Sprinkle with paprika Serve *Can be made ahead (recommended*) so the flavors can blend and get stronger