Every Sunday night of my childhood we ate junk food.
Popcorn, Coke floats, cheese and crackers, you name it, we had it. We would spread our bowls of unhealthy treasures out on the living room floor and bask in the glory of generously buttered popcorn.
I think the reasoning behind this was if you have a large lunch after church you really aren’t hungry enough to eat a full blown meal again for dinner. Or maybe my Mom just didn’t want to cook again, who knows. Whatever the reason, the four of us kids loved it.
L O V E D it.
What other kid had parents that considered popcorn an acceptable meal? Furthermore, what kid had parents who practically considered popcorn a food group?
We had it good.
However, as an adult I am all screwy on what is acceptable for dinner. You’re hungry? Okay great, I have some cheese and crackers. You’re really hungry? Sure, I will top them with pepperoni. You need a drink with that? Let me whip up a milk shake.
Inappropriate I know. But really, why can’t the good stuff be considered dinner food?
I recently made this dip for dinner. Yes, dip for dinner served up with a healthy dose of salty tortilla chips. When dinner was ready I dragged the kitchen table into the middle of our living room, plopped this big ole skillet on the table along with the bowl of chips and said, “Dinner is served!”
Mr. Maebell just looked at me. See, he was raised right and this was definitely not an appropriate dinner. And it was definitely not appropriate to drag your kitchen table into the living room. He eventually got on board with the concept and we scarfed this down quicker than we would care to admit.
So, the next time you feel like living on the wild side whip up this Crab & Artichoke dip, and if your feeling really crazy just have a picnic in your living room.
We will just call it dinner Maebell style.
- 2 jalapeños, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 14 ounce can of artichoke hearts, drained and chopped
- 2 cans of crab meat, drained
- 2 tablespoons flour
- 2 tablespoons butter
- 1 1/4 cups milk
- 1 teaspoon Old Bay Seasoning
- 1/2 lemon juiced (2 tablespoons)
- 1/4 cup shredded parmesan
- 1/4 cup shredded cheddar
- 1 bunch of green onion, chopped
- Preheat oven to 350
- Remove seeds from jalapeños and bell pepper, chop into small pieces.
- Drain and rinse artichoke hearts, chop well.
- Drain both cans of crab, give it a quick rinse and set crab and veggies aside.
- Grab a large oven proof skillet, such as a cast iron skillet, heat to medium.
- Melt butter in skillet, when butter is simmering add in two tablespoons of flour, let mixture simmer for about 30 seconds and stir well.
- Whisk milk into the flour mixture until well incorporated and smooth. Let mixture simmer for about one minute until it begins to thicken.
- Add in parmesan, lemon juice, Old Bay, peppers, crab, and artichokes into skillet. Stir well until everything is covered in your creamy parmesan mixture.
- Top with cheddar and bake 25 minutes until golden and bubbly.
- Top with chopped green onions and serve with chips.
Recipe inspired by and adapted from Pinch of Yum.