Hot Crab Artichoke Dip
2 – 4 cans artichoke hearts, drained & chopped (14 oz. total)
2-3 crag legs or 1 (6 oz.) pkg. frozen or canned crab meat, drained & flaked
1 c. grated Parmesan cheese (fresh is best)
1-2 bricks of cream cheese
2-4 cloves fresh garlic crushed
1 tsp Tabasco sauce
½ onion chopped
½ cup white wine
1 tsp. fresh parsley
Add Fresh bacon crumbs (optional)
Combine all ingredients and spoon into a lightly greased 1 quart casserole dish. Bake at 325 degrees for 15 to 25 minutes. OR mix ingredients and heat in a fondue pot
Serve hot with crackers, bread, or vegetable
You can also freeze for later.
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About
Although traditional headhunters were a group of people living in the jungles and were reputed to hunt people, decapitating and shrinking their heads, modern day headhunters have become a bit more sophisticated.
My name is Gary Perman, and I’m a headhunter. I provide critical management for technology companies throughout North America. I identify top talent who have a track record of success in their field and I articulate to them…Why they should work for my client company.
My secondary passion is the enjoyment of good food and good wine, without the fancy “art” that so many “gourmet chefs” think is important to feed their egos.
You won’t find any “art platters” here, no fancy platters with something drizzled over a piece of meat the size of a cell phone and two anorexic sticks of asparagus on the plate.
Here, you will find interesting, sometimes exotic, but fun, filling dishes you can create and enjoy with family and friends and you don’t need to be a “chef” to prepare these food.
Enjoy!
Gary Perman, the Gourmet Headhunter
Feel free to contact me: 360-835-2205 gary@garyperman.com www.permantech.com or www.linkedin.com/in/perman
Visit my management site
For more information on:
How to Manager Your Team during lean times
Succession Management
Hiring and Interviewing Tips
How to Increase Your Bottom Line
Go to www.technicalheadhunter.com
and www.permantech.com-
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My Own Sweet Thyme
Discover the art of great cooking with my friend Lisa. She is a master of appetizers, desserts and international cuisine.
http://myownsweetthyme.blogspot.com/
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