Baked Crab And Artichoke Dip Food

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BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g

CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

This is delicious!! I served it on toasted French bread and with crudites. From the local newspaper. (I have made this now with no fat mayo and no fat sour cream and marinated bottled artichokes, turned out fantastic!!)

Provided by Derf2440

Categories     Spreads

Time 35m

Yield 15 serving(s)

Number Of Ingredients 10

1/2 cup regular mayonnaise
1/2 cup sour cream
1/2 cup extra old cheddar cheese, grated
1/4 cup parmesan cheese, grated
1 lemon, juiced
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
1 garlic clove, smashed
2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill, if necessary

Steps:

  • Mix all ingredients together in a large bowl.
  • Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
  • Serve with pita wedges or French bread or crudites.

Nutrition Facts : Calories 67.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 16.4, Sodium 201.3, Carbohydrate 3.9, Fiber 2.4, Sugar 0.7, Protein 5.5

CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 10

8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 (14-ounce) can artichoke hearts, drained and quartered
12 ounces lump crab meat
1 cup shredded fontina cheese, divided
1/2 cup shredded pepper jack cheese
3 green onions, thinly sliced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately.

HOT ARTICHOKE CRAB DIP



Hot Artichoke Crab Dip image

Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.

Provided by Andrew Zimmern

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 15

8 ounces lump crab meat, picked over
2/3 cup mayonnaise
2 tablespoons Madeira wine
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 pinch cayenne pepper
1 pinch ground white pepper
1 clove garlic
1/2 bunch parsley
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 1/2 quarts water
2 lemons, divided
2 cans artichoke hearts packed in water (14oz can), or 6 fresh artichokes (see Step 2 for preparation)
White bread (such as Pullman loaf)
2 tablespoons unsalted butter, room temperature

Steps:

  • Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
  • (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
  • Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
  • Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
  • Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
  • Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

CRAB & ARTICHOKE DIP



Crab & Artichoke Dip image

I changed the original recipe by adding sour cream and more cheeses because I like it creamy. If you like spice, add your favourite hot sauce to taste. Take this to a party, and guaranteed you will be asked for the recipe!

Provided by DeeDee

Categories     Crab

Time 50m

Yield 1 large casserole

Number Of Ingredients 10

8 ounces softened cream cheese
1 cup mayonnaise
1 cup plain Greek yogurt or 1 cup sour cream
1 cup parmesan cheese
1 cup grated old cheddar cheese
1 cup grated mozzarella cheese
4 chopped green onions
1 (14 ounce) can unico artichoke hearts, packed in water, finely chopped
1 (12 ounce) package vacuum packed imitation crabmeat, finely chopped
hot sauce, to taste (optional)

Steps:

  • Cream the softened cream cheese and add the mayonnaise and sour cream.
  • Mix until smooth.
  • Add the remaining ingredients and mix until well blended.
  • May be divided into 2 casseroles or makes one big one.
  • Bake in 350 oven for about 20 minutes, until bubbly and starting to turn brown on top.
  • Serve with tortilla chips and enjoy.

Nutrition Facts : Calories 2628.2, Fat 178.2, SaturatedFat 104.6, Cholesterol 632.9, Sodium 6884.6, Carbohydrate 120.2, Fiber 37.4, Sugar 36.6, Protein 148.1

CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

2 cups chopped shallots
1/2 cup chopped garlic
2 tablespoons olive oil
8 ounces chopped artichoke hearts
8 ounces Dungenesss crab meat
4 cups spinach
1 cup heavy cream
1 teaspoon crushed red pepper
1/2 cup diced tomatoes
1 cup Boursin
1 cup bread crumbs

Steps:

  • Preheat oven to 375 degrees F.
  • Saute shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and saute. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes.

HOT ARTICHOKE AND CRAB DIP



Hot Artichoke and Crab Dip image

My friend had made this recipe. Very tasty! Serve warm with baguette slices.

Provided by bernett5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 35m

Yield 20

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  • Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g

HOT CRAB-ARTICHOKE DIP



Hot Crab-Artichoke Dip image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Delicious baked crab and artichoke dip - perfect for a hot snack that's made using Old El Paso® green chilies.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 40m

Yield 15

Number Of Ingredients 9

1/3 cup Yoplait® plain fat-free yogurt
3 tablespoons reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
6 ounces imitation crabmeat, chopped
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 can (4 1/2 ounces) Old El Paso™ chopped green chilies, drained
Dash of paprika
60 water crackers

Steps:

  • Heat oven to 350°. Spray 1-quart casserole with cooking spray. Mix yogurt, mayonnaise, cheese and garlic in medium bowl. Stir in crabmeat, artichoke hearts and chilies. Spoon into casserole.
  • Bake uncovered about 25 minutes or until golden brown and bubbly. Sprinkle with paprika before serving. Serve with crackers.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 5 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 1 g, TransFat 0 g

CLASSIC CRAB AND ARTICHOKE DIP



Classic crab and artichoke dip image

Make and share this Classic crab and artichoke dip recipe from Food.com.

Provided by Hey Jude

Categories     Spreads

Time 48m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 lb backfin crab meat or 1/2 lb lump crabmeat
1 tablespoon unsalted butter
1 small onion, minced
2 (8 ounce) packages cream cheese, room temperature
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay Seasoning or 1/2 teaspoon other seafood seasoning
5 dashes hot pepper sauce (such as Tabasco)
1 (13 3/4 ounce) can artichoke hearts, drained,chopped
1/4 cup parmesan cheese, grated
cracker, for serving

Steps:

  • Heat oven to 400°.
  • Pick over crab meat, removing shells; set aside.
  • Melt butter in a large skillet over medium-low heat; add onion, cook until golden, 3 minutes.
  • Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely, fold in artichoke hearts and crab meat.
  • Pour mixture into a shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish.
  • Sprinkle cheese evenly over the top and bake until bubbling and golden, 30 minutes.
  • Serve with crackers.

BAKED CRAB, BRIE, AND ARTICHOKE DIP



Baked Crab, Brie, and Artichoke Dip image

Categories     Condiment/Spread     Cheese     Dairy     Herb     Shellfish     Vegetable     Bake     Cocktail Party     New Year's Eve     Brie     Crab     Artichoke     Leek     Spinach     Engagement Party     Party     Potluck     Gourmet

Yield Serves 6-8 as an hors d'oeuvre or a first course

Number Of Ingredients 16

1 medium leek
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Steps:

  • Preheat oven to 425° F. and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
  • Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
  • In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
  • Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.
  • Serve dip hot with toasts.

BAKED SPINACH, CRAB AND ARTICHOKE DIP



Baked Spinach, Crab and Artichoke Dip image

I found this recipe in one of those little recipe books sold near the checkstand in the grocery store. I always look at them to see whether they have any good recipes. We love this one and it is When I can, I use real crab meat but the imitation seems to do ok in it and its cheaper too.

Provided by OceanLuvinGranny

Categories     Crab

Time 25m

Yield 1 Dip, 8-10 serving(s)

Number Of Ingredients 7

1 1/3 cups deli spinach dip
14 ounces artichoke hearts, drained and chopped
8 ounces imitation crabmeat, chunks
1/3 cup grated parmesan cheese
1/8 teaspoon ground cayenne pepper
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded swiss cheese

Steps:

  • Preheat oven to 375.
  • Mix all ingredients except cheeses in med. bowl until well blended.
  • Spread mixture in ungreased pie plate (9x1 1/4 inches) or shallow 1 quart casserole.
  • Sprinkle with the two cheeses.
  • Bake uncovered 15-20 minutes or until hot and bubbly.
  • Serve with Ritz crackers or any cracker you like. Can also be served with tortilla chips.

Nutrition Facts : Calories 98.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 16.1, Sodium 359.9, Carbohydrate 10.6, Fiber 4.4, Sugar 2.4, Protein 7

HOT CRAB AND ARTICHOKE DIP



Hot Crab and Artichoke Dip image

Categories     Condiment/Spread     Dairy     Shellfish     Vegetable     Bake     Cocktail Party     Buffet     Parmesan     Crab     Artichoke     Bell Pepper     Winter     Jalapeño     Gourmet

Yield Makes 8 servings

Number Of Ingredients 13

1 (9-ounce) package frozen artichoke hearts
1 red bell pepper, finely chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
3 scallions, thinly sliced
2 ounces finely grated parmesan (1/2 cup)
1 1/2 teaspoons fresh lemon juice, or to taste
1 1/2 tablespoons minced drained pickled jalapeño chiles
1/2 teaspoon salt
1/4 teaspoon celery salt
3/4 pound jumbo lump crabmeat, picked over
Accompaniment: benne seed pita toasts

Steps:

  • Preheat oven to 375°F.
  • Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.
  • Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
  • Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
  • Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.

BUTTERY CRAB AND ARTICHOKE DIP



Buttery Crab and Artichoke Dip image

Buttery Crab and Artichoke Dip is a great, gourmet-style appetizer that is sure to turn heads at your gathering. This recipe melds our Roasted Garlic and Parmesan Baby Reds® potatoes with crab, artichoke and a variety of cheeses.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 8

Number Of Ingredients 7

1 (4.1 ounce) package Idahoan® Roasted Garlic & Parmesan Baby Reds
2 (6 ounce) cans lump crabmeat, drained
2 (15 ounce) cans water packed artichoke hearts
1 cup Brie cheese, broken into chunks
1 cup shredded Gruyere cheese
½ cup shredded Parmesan cheese
1 cup boiling water

Steps:

  • Preheat oven to 400 degrees F.
  • Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.
  • Place in a 9 x 12 baking dish that has been sprayed with olive oil.
  • Bake until bubbling and golden brown.
  • Serve with baguettes or crackers.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 14.6 g, Cholesterol 73.8 mg, Fat 11.5 g, Fiber 4.1 g, Protein 22.5 g, SaturatedFat 6.8 g, Sodium 1107 mg, Sugar 0.1 g

ARTICHOKE CRAB DIP



Artichoke Crab Dip image

This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.

Provided by Ashley

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 45m

Yield 24

Number Of Ingredients 4

2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
½ teaspoon Old Bay (tm) Seasoning
½ pound fresh crabmeat, picked over for cartilage and shell fragments

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
  • Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 2.4 g, Cholesterol 27.7 mg, Fat 6.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 211.3 mg

BAKED CRAB, BRIE, AND ARTICHOKE DIP



Baked Crab, Brie, and Artichoke Dip image

Categories     Condiment/Spread     Herb     Bake     Cocktail Party     Brie     Crab     Artichoke     Gourmet

Yield Makes 6 to 8 hors d'oeuvre or first-course servings

Number Of Ingredients 16

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Steps:

  • Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
  • Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
  • In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
  • Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
  • Serve dip hot with toasts.

SIMPLY FABULOUS ARTICHOKE AND CRAB DIP



Simply Fabulous Artichoke and Crab Dip image

Have had this recipe for ages and just noticed I don't have it here on Zaar. This is a fabulous, simple and delicious dip great for entertaining. Three cheeses - Cheddar, Jack and Asiago cheese melted with artichoke hearts and crab makes this dip stand out. Serve with chips, sliced baguettes and or vegetables.

Provided by Vseward Chef-V

Categories     Crab

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 (14 ounce) cans artichoke hearts
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 cups grated sharp cheddar cheese (divided)
2 cups grated monterey jack cheese (divided)
1/2 cup grated asiago cheese
2 (6 ounce) cans crabmeat, well drained (or substitute 1/2 lb fresh crabmeat)
1 1/4 cups finely chopped green onions (divided)
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
  • Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, salt, and pepper.
  • Spread mixture evenly into a 2 quart casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, and garnish with remaining green onion.
  • Serve hot.
  • (This dip is great with tortilla chips, baguette slices, crackers or raw vegetables.).

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From foodtalkdaily.com


CRAB SPINACH AND ARTICHOKE BITES - COOKS WELL WITH OTHERS
How to Make Crab Spinach and Artichoke Dip. First, put 8 ounces of the spinach and artichoke dip in a bowl along with 8 ounces of fresh crab meat. Then add a tablespoon of Old Bay seasoning, which pairs perfectly with seafood. Mix this together until evenly combined and set this aside for the filling. Two sheets of puff pastry come in a package ...
From cookswellwithothers.com


FOOD WISHES VIDEO RECIPES: BAKED CRAB AND ARTICHOKE …
Ingredients for 12 portions of Baked Crab and Artichoke Dip: 2 (8 ounce) packages cream cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/2 cup finely diced red bell pepper. 1/3 cup chopped green onions. 3 cloves garlic, minced. 2 tsp fresh chopped tarragon leaves. zest and juice from 1 lemon.
From foodwishes.blogspot.com


WARM CRAB AND ARTICHOKE DIP RECIPE - NORTH COAST SEAFOODS
When smooth, add milk if necessary to achieve a creamy consistency. Add the shredded Monterey Jack cheese and mix. Fold in the crab meat. Add to a Gratin or baking dish. Store chilled until ready to bake. Once ready to bake, top with grated parmesan cheese. Bake at 400°F until warm throughout, about 20 minutes. Serve with fresh baguette slices.
From northcoastseafoods.com


BAKED CRAB & ARTICHOKE DIP - CREATE THE MOST AMAZING DISHES
Best Healthy Peanut Butter 2021 Healthy Choice Peanut Butter Best Tasting Healthy Peanut Butter
From recipeshappy.com


CRAB, ARTICHOKE & SPINACH DIP | KTA SUPER STORES
Preheat oven to 425 degrees. In a large mixing bowl place the soft cream cheese, sour cream, lemon juice & zest, garlic and whisk until smooth. Add all other ingredients into the bowl and mix well. Pour the mixture into a baking dish and cook for 20 to 25 minutes until mixture is browned and bubbly. Allow the dip to cool for 5 minutes before ...
From ktasuperstores.com


CRAB AND ARTICHOKE DIP - A SPRINKLE AND A SPLASH
Preheat oven to 350°F. Mix softened cream cheese, mayonnaise and artichokes in medium sized mixing bowl until cream cheese is blended thoroughly. Add garlic, lemon zest, sea salt, black pepper, Parmesan cheese and green onions. Mix again until well blended. Add crab claw meat and mix gently, just until blended.
From asprinkleandasplash.com


BAKED CRAB & ARTICHOKE DIP - SUPER BOWL DIP RECIPE - YOUTUBE
Learn how to make a Baked Crab & Artichoke Dip recipe! Go to http://foodwishes.blogspot.com/2013/01/baked-crab-and-artichoke-dip …
From youtube.com


HOT CRAB, SPINACH AND ARTICHOKE DIP - BAKE. EAT. REPEAT.
Instructions. Preheat the oven to 425 degree F. Lightly spray a 9 inch baking dish with cooking spray and set aside. In a large bowl, mix together the cream cheese, mayonnaise, sour cream and Worcestershire sauce until well combined. Stir in the artichoke hears, crab meat, spinach, green onions, and 1 cup of the cheese.
From bake-eat-repeat.com


10 BEST SPINACH ARTICHOKE CRAB DIP RECIPES | YUMMLY
The Best Spinach Artichoke Crab Dip Recipes on Yummly | Spinach Artichoke Crab Dip, Spinach Artichoke Crab Dip, Alouette Spinach Artichoke Crab Dip
From yummly.com


BAKED CRAB AND ARTICHOKE DIP - NATALIE MASON
Fold in artichokes and crab. Season to taste with salt and pepper. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top. Bake for about 20 minutes, until bubbly and golden brown. To make the pico, toss all ingredients together and set aside until ready to serve.
From natalie-mason.com


EASY CRAB AND ARTICHOKE DIP RECIPE ~ MACHEESMO
Preheat oven to 400˚F. In a small skillet over medium heat, add olive oil, red pepper, and scallion whites. Sauté for a few minutes to soften vegetables. Add sauteed vegetables to a medium bowl along with cream cheese, sour cream, cheeses, and spices. Stir together well.
From macheesmo.com


CRAB ARTICHOKE DIP BAKED - CREATE THE MOST AMAZING DISHES
Best Healthy Peanut Butter 2021 Healthy Choice Peanut Butter Best Tasting Healthy Peanut Butter
From recipeshappy.com


WARM CRAB AND ARTICHOKE DIP WITH FRENCH BREAD - MYRECIPES
Recipes; Warm Crab and Artichoke Dip with French Bread; Warm Crab and Artichoke Dip with French Bread. Rating: 4 stars. 2 Ratings. 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 2 Ratings 1 Review Keep most of the ingredients for this splurge-worthy appetizer on hand, then pick up fresh crab and bread, and …
From myrecipes.com


HOT AND CHEESY CRAB AND ARTICHOKE DIP - SKINNYTASTE
Preheat the oven to 400°. Drain the artichoke hearts and chop fine. Chop the crab meat fine. Add them to a medium bowl and add remaining ingredients. Mix well using a rubber spatula, then transfer into a shallow baking dish. Bake until the cheese is melted and the top becomes golden, about 30 minutes. Serve hot with baked chips.
From skinnytaste.com


CRAB AND ARTICHOKE DIP - PETER'S FOOD ADVENTURES
Instructions. Preheat oven to 200°C/400°F. Drain the artichokes and chop them into small bite size pieces. Mix all the ingredients together in a bowl except the parmesan cheese for the topping. Put the crab cheese mixture into an oven proof serving dish, and top with the grated parmesan cheese.
From petersfoodadventures.com


HOT CRAB-AND-ARTICHOKE DIP | SOUTHERN LIVING
Step 1. Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray. Microwave cream cheese in a large microwavable bowl on HIGH until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended.
From southernliving.com


RECIPE FOR STEAMED ARTICHOKE DIP - THERESCIPES.INFO
Quick Steamed Artichokes with Lemon Dip - Dole tip www.dole.com. Place artichokes, stem-side up, in large microwave-safe bowl; add water.Cover bowl with plastic wrap, venting one edge for steam to escape. Microwave on HIGH 8 to 10 minutes or …
From therecipes.info


RECIPE | RECIPES, FOOD, CRAB AND ARTICHOKE DIP - PINTEREST
May 13, 2015 - Crab and Artichoke Dip - This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection! May 13, 2015 - Crab and Artichoke Dip - This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection! Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


CHEESY BAKED CRAB ARTICHOKE DIP (KETO) - THE BEST KETO RECIPES
Instructions. Preheat the oven to 350 degrees F. Combine all of the ingredients except 1 cup of the shredded cheddar and half of the chopped bacon and spread into a greased 2 quart baking dish. Top the dip with the remaining cheddar and bake 20-25 minutes. Garnish with the remaining bacon and additional green onions.
From thebestketorecipes.com


ARTICHOKE AND CRAB DIP BREAD - SPICY SOUTHERN KITCHEN
Instructions. Preheat oven to 425 degrees. In a large bowl, combine cream cheese, mayonnaise, green onions, mozzarella cheese, Worcestershire sauce, garlic powder, onion powder, pepper, salt, and 1/2 cup Parmesan. Stir to combine. Fold in crab meat and artichoke hearts. Cut French bread in half lengthwise and place on a baking sheet cut side up.
From spicysouthernkitchen.com


BAKED CRAB, SHRIMP AND ARTICHOKE DIP | A BOUNTIFUL KITCHEN
Preheat oven to 375, set rack on top third of oven. Combine the soft cream cheese and mayonnaise in a large bowl or the bowl of a stand mixer. Mix on low speed until blended. Place remaining ingredients in bowl and gently fold until all ingredients are combined. Lightly grease a 10 inch round or other casserole type pan.
From abountifulkitchen.com


CRAB ARTICHOKE DIP - LAUGHING SPATULA
Preheat oven to 400 degrees. Add all ingredients (except 1/4 cup of parmesan for topping) in large bowl. Mix until well blended and creamy. Spray baking dish with non stick spray and spoon dip into dish. Top with remaining parmasan cheese. Bake for 20 minutes or until top is brown and sides are bubbly.
From laughingspatula.com


ARTICHOKE AND CRAB DIP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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