Hot Crab Artichoke And Jalapeno Dip With Pita Triangles Food

HOT ARTICHOKE-CRAB DIP

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well.
• Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.
• Bake 10 to 12 minutes, until dip is hot and cheese is golden.
• Serve dip with pita wedges and vegetables on the side (or crackers!).
• In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

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.

HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES

Steps:

• In a small heavy skillet cook the bell pepper in the oil over moderate heat stirring until it is softened and let it cool. In a large bowl combine the bell pepper the artichoke the mayo the scallions the pimiento the parmesan the lemon juice the worcestshire sauce the jalapeno pepper and the celery salt blend the mixture until it is combined well and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. Preheat oven to 375 degrees for 25 to 30 minnutes or until the top is golden and the mixture is bubbly. serve the dip with the pita triangles Pita Triangles Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in one tight layer in a jelly roll pan brush them lightly with the butter and season them lughtly with slat, Bake the triangles in the upper third of a preheated 375 degree oven for 10 to 12 minutes or until they are crisp and golden and lwt them cool in the pan.

CREAMY ARTICHOKE DIP WITH PITA CHIPS

Steps:

• Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
• Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

HOT CRAB, ARTICHOKE, AND JALAPENO SPREAD

Steps:

• In a nonstick skillet, heat canola oil over medium heat.
• Add jalapeño and red pepper; saute for 5 minutes or until tender.
• Combine sauteed peppers with remaining ingredients in a medium bowl.
• Mix well and spoon into prepared slow cooker.
• Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
• Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.

HOT ASIAGO CRAB & ARTICHOKE DIP RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. Beat the cream cheese, mayo, and yogurt together until smooth. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese. 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. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.

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.

JALAPENO ARTICHOKE CRAB DIP

Steps:

• Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
• Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
• Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
• Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.

ARTICHOKE AND CRABMEAT TRIANGLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
• Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
• Bake for 12 minutes, or until golden brown. Serve hot.

ARTICHOKE & JALAPENO CRAB DIP

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.