02/05/2010
Fellow Marathon football fans: Don’t forget to pick up your chips, dips, and party platters for Super Bowl XLIV this Sunday. In this year’s match-up at the Sun Life Stadium in Miami Gardens, Florida, the New Orleans Saints make their first Super Bowl appearance since their foundation in 1967 against the Indianapolis Colts, a team seeking their third Super Bowl championship. Carrie Underwood will sing the National Anthem and Queen Latifah will sing “America the Beautiful. ” The half-time show will feature The Who performing a medley of their greatest hits. Don’t miss this grand American tradition as you kick back and relax in your Marathon coach.
During the game, serve your party guests this great dip recipe culled from the winter 2005 issue of The Maratime:
Hot Crab and Artichoke Dip
1 9-oz package frozen artichoke hearts
1 red bell pepper, finely chopped
3 Tbs unsalted butter
2 Tbs all-purpose flour
1 ¼ cups half-and-half
3 scallions, thinly sliced
2 oz finely grated Parmesan (½ cup)
1½ tsp fresh lemon juice, or to taste
1½ Tbs pickled jalapeñno chilies, minced and drained
½ tsp salt
¼ tsp celery salt
¾ lb jumbo lump crabmeat, picked over
Preheat oven to 375°. Cook the artichoke hearts according to package instructions, then drain well and finely chop. Cook the bell pepper in 1 Tbs of the butter in a 2- to 3-quart heavy saucepan over moderately low heat until softened (about 5 minutes), stirring occasionally. Stir in the artichokes, and then transfer the mixture to a bowl.
Melt the remaining butter in a saucepan over moderately low heat, then add the flour and cook the roux, stirring, for 3 minutes. Add the half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, for 3 minutes.
Remove from heat and stir in the artichoke mixture, scallions, ⅓ cup Parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in the crab. Transfer to a buttered 1½-quart shallow baking dish and sprinkle with the remaining Parmesan. Bake in the middle of the oven until bubbling, 20 to 25 minutes. Serve warm.
