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Mustard greens, artichoke and crab dip

Recipe by:Executive Chef Russell Michel
Morgan's Restaurant, Sacramento


  • 1 bunch mustard greens, washed, ribs removed, julienned
    1/2 lb. cream cheese, softened
    1 cup mayonnaise
    1 (14-oz.) can artichoke hearts, drained and chopped
    1 lb. fresh Dungeness crabmeat
    1 cup shredded mozzarella
    1/2 cup grated Pecorino Romano
    1/4 cup chopped parsley
    1 green onion, sliced thin, green only
    1/4 tsp. Worcestershire sauce
    Pinch smoked paprika
    Pinch chipotle powder
    Salt and black pepper, to taste


Preheat oven to 350 degrees. Blanch greens by plunging briefly into a pot of boiling water (1 minute), then into ice-cold water to stop the cooking process.

In a large mixing bowl, beat cream cheese with a hand-held electric mixer until smooth. Add mayonnaise and beat again. Add remaining ingredients, folding in until fully incorporated. Transfer mixture to a 1-quart baking dish. Bake for 30 to 40 minutes or until the top is golden brown and the dip is bubbling. Serve hot with your choice of focaccia breadsticks, crackers, chips, pita chips, bread or vegetables.

Serves 12 to 20

Califonia Bountiful