I just recently developed a recipe for Hot Crab and Artichoke Dip (and yes I know, everyone and their dog has a recipe for this rather retro appetizer). But I didn’t happen to have a good one, so I thought I better get with the program.
Now you may feel that this seemingly outdated 50s cocktail party dip should go the way of the Partridge family. But I am here to tell you, when done right, there is no other dip quite so delicious. So, like I said, I worked up a version that I think will be fantastic . Actually I plan to serve the dip to our JazzVox* guests this Sunday. I’ll let you know how it turns out. Or I should say, if it turns out good, I’ll post the recipe. If not, you’ll never hear another word about the subject!
Anyway. The reason I mention the crab dip at all, is because I was thinking about the recipe when I was trying to figure out what vegetable to serve with dinner the other night. The veggies in my refrigerator crisper were all looking rather pathetic, especially the one tiny zucchini near the back. (I actually think it was trying to hide.) But something about the zucchini struck a chord with me. Imagine it hollowed out and stuffed with some of the same ingredients that I plan to use in my crab dip. Huh. So I snatched it from the bin, washed its little green hide thoroughly, cut it in two lengthwise and scooped out its innards. Then I mixed the soft flesh with the other ingredients listed below, threw the pan in the oven, and came back 30 minutes later. Well I am here to tell you; if my dip is half as good as this stuffed zucchini, I am going to have some very happy guests.
And for all you strictly healthy food advocates out there, I realize this is not a low calorie veggie dish. But once in a while, you simply must help an unpretentious and sometimes boring veggie (that would be the zucchini), become worthy of accolades (that would be the cream cheese, sour cream, and Parmesan part).
So if you are serving a fairly simple meat for dinner one of these evening, and need a veggie to liven up the meal a bit, give this recipe a try. You just won’t believe how good an “all dressed up” zucchini can taste.
*For more information visit www.jazzvox.com
- 1 medium sized zucchini, sliced lengthwise
- 2 T. cream cheese, room temperature
- 1 T. sour cream
- 2 T. finely grated Parmesan
- pinch granulated garlic
- pinch seasoned salt
- freshly ground black pepper
With a table fork, scoop out most of the flesh on each half of the zucchini and place it in a bowl. Add the soft cream cheese, sour cream, Parmesan, and a pinch of granulated garlic, seasoned salt, and pepper. Place the zucchini halves in a baking dish. Fill the cavity with the cream cheese mixture. Sprinkle lightly with paprika. Bake in a pre-heated 375 oven for 30 minutes or until the zucchini is soft and the filling puffy and slightly brown. Serve hot.