Ingredients Jump to Instructions ↓

  1. 1 cup crushed roasted vegetable-flavored butter crackers

  2. 3 tablespoons butter, melted

  3. 3 packages (8 ounces each ) cream cheese, softened

  4. 1 cup BREAKSTONE'S® Sour Cream

  5. 3/4 cup shredded Asiago cheese

  6. 3 tablespoons prepared pesto

  7. 1 teaspoon grated lemon peel

  8. 1/2 teaspoon salt

  9. 2 eggs, lightly beaten

  10. 1 cup fresh crabmeat

  11. 1 cup canned water-packed artichoke hearts, chopped Additional prepared pesto Assorted crackers

Instructions Jump to Ingredients ↑

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8 minutes. Cool on a wire rack. In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon peel and salt until smooth. Add eggs; beat on low speed just until combined. Fold in crab and artichokes. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Drizzle with additional pesto; serve with crackers. Yield: 24 servings.


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