Crab Artichoke And Spinach Dip Food

CRAB ARTICHOKE AND SPINACH DIP

Steps:

• Put spinach into colander and press out excess liquid.
• Mix all together into a small crockpot and let bake for at least 1 hour on low.
• Serve with tortilla chips, or bagel chips, or spread on baguettes.

CREAMY ARTICHOKE SPINACH & CRAB DIP

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they begin to soften. Add the garlic and cook 1 minute longer. Stir in the spinach and artichoke hearts. Add the cream cheese, sour cream and mayonnaise, cooking and stirring until blended well.
• Turn the heat down to low. Add the shredded cheese and stir until just melted. Stir in the hot sauce, Worcestershire sauce and lemon juice. Gently stir in the crab. Taste the dip and season with salt and pepper, to taste.
• Pour the mixture into an 8 x 8 baking dish. Sprinkle Parmesan cheese over all. Bake for 25 to 30 minutes, or until the top begins to brown.
• Allow the dip to cool for 5 minutes. Top with tomato, if desired.
• Enjoy!

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH, CRAB, AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• To a mixing bowl, add cream cheese, sour cream, mayonnaise, Old Bay, worcestershire, and all 3 cheeses. Mix well until fully combined. Squeeze as much liquid as possible out of the spinach and artichokes, then add them to the bowl along with the crab meat. Mix gently to fully combine.
• Transfer the mix to a 2 qt baking dish. Bake for 25-30 mins until golden and bubbly around the edges. Serve with toasted baguette, crackers, and veggies.

CRAB AND ARTICHOKE DIP

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 SPINACH AND CRAB DIP

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• Serve hot with crackers.

BAKED CRAB AND ARTICHOKE DIP

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.

HOT ARTICHOKE CRAB DIP

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 AND ARTICHOKE DIP

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.

HOT ARTICHOKE AND CRAB DIP

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.

BAKED SPINACH, CRAB AND ARTICHOKE DIP

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.

BAKED CRAB, BRIE, AND ARTICHOKE DIP

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.

ARTICHOKE AND CRAB SPREAD

Steps:

• Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
• Pour dip into a non-metallic bowl, and chill for 1 hour.
• Serve with crackers or vegetables.

SPINACH LUMP CRAB & ARTICHOKE DIP

Steps:

• Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
• Remove and set aside for later use.
• In a two-quart heavy bottom sauté pan melt butter over medium high heat.
• Add onions, celery, bell peppers and garlic.
• Sauté 3 to 5 minutes or until vegetables are wilted.
• Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
• Sprinkle in flour and blend well to form a white roux, do not brown.
• Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
• Reduce heat to simmer.
• Add white wine and season to taste using salt and pepper.
• Simmer approximately 15 minutes stirring occasionally to keep from scorching.
• The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
• Add spinach, green onions and parsley then fold in lump crabmeat.
• Cook 5 minutes longer, then remove from heat.
• Fold in Parmesan cheese and adjust seasonings if necessary.
• Place the mixture in a chafing dish and serve with garlic croutons or crackers.
• Can be served hot or cold.