Ingredients
1 medium leek (white portion only), thinly sliced2 tablespoons olive oil1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed1 package (8 ounces) cream cheese1 tablespoon lemon juice1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper1 cup (4 ounces) Gruyere cheese, divided1/2 cup sour cream1/3 cup plus 2 tablespoons shredded Asiago cheese, dividedCubed French bread
Preparation
In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese.
Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread.
