The creamy, melt in your mouth cheese in this dip is highlighted by the rustic qualities of the artichoke and kale leaves and enhanced with the richness of the crab.
No. 1 | Preheat the oven to 375° .
No. 2 | Cut the rind off Sir Laurier cheese. Cube it and place in a medium sized bowl.
No. 3 | Melt the butter in a skillet on medium high heat. Remove the skin and smash the clove of garlic with your palm and toss in the butter. Add the kale and wilt for 2-3 minutes, tossing often. Remove from the heat and discard the garlic. Place in the bowl with the cheese.
No. 4| Add the chopped artichoke hearts, crab meat, and a half cup of parmesan cheese. Mix thoroughly and season with the salt and pepper.
No. 5 | Spread the dip evenly in a croquette, small skillet, or large brulee ramekin.
No. 6 | Sprinkle the bread crumbs and remaining parmesan cheese evenly on top and place in the oven. Bake for 20 minutes or until cheese is bubbling and the top is browning.
No 7 | Allow to cool for at least 5 minutes before serving with crostini, crackers or your favourite tortilla chips.