A Spinach Artichoke Crab Dip Recipe That's Ready for Any Party

"New York City has no shortage of oyster bars. But many of these institutions, says Strange Delight executive chef and partner Ham El-Waylly, can feel "bougie and buttoned-up." Instead, the goal of the Strange Delight team - which includes Anoop Pillarisetti and Michael Tuiach - was to make their Brooklyn restaurant "feel like a party, like a place you would go [to] be rambunctious, be loud, crush some oysters, have some spinach artichoke dip, and then be on your way.""

"According to El-Waylly, who's also the author of Hello, Home Cooking!, out in March, "entertaining and dips are just the perfect marriage": The dish can be made in large quantities, in advance, and with relatively little effort - just throw it in the oven until it's bubbly. As a seafood restaurant, Strange Delight usually has a crab dip on the menu."

New York City contains many oyster bars, but Strange Delight aims for a rambunctious, party-like atmosphere rather than a bougie, buttoned-up vibe. The Strange Delight team includes Ham El-Waylly, Anoop Pillarisetti, and Michael Tuiach. Dips suit entertaining because they can be made in large quantities, prepared in advance, and baked until bubbly. Strange Delight usually offers a crab dip and swaps to a spinach artichoke version in colder months as a nod to the chain-restaurant dips from El-Waylly's childhood. Artichoke's briny, acidic qualities complement crab. The dip is served with fried or butter-brushed, seasoned saltines baked until crisp, and leftovers become an excellent grilled cheese on milk bread with Muenster.

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