HOT ARTICHOKE CRAB DIP
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
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.
HOT ARTICHOKE-CRAB DIP
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 18
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
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
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 AND ARTICHOKE DIP
Make and share this Hot Crab and Artichoke Dip recipe from Food.com.
Provided by beckas
Categories Cheese
Time 40m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Warm the oil in a medium nonstick skillet over medium-high heat. Add the bell pepper. Saute for 3 minutes or until light brown. Remove to a large bowl.
- Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire, jalapeno, lemon juice and celery salt. Mix in the crab. Season with the salt and pepper. Put the mixture to an 8-inch-diameter quiche or pie pan with a 1 1/2-inch-high side, spreading evenly.
- Bake for 30 minutes or until the top is light golden brown and bubbly. Serve warm with crackers and warmed baguette slices.
Nutrition Facts : Calories 133.3, Fat 7.8, SaturatedFat 1.6, Cholesterol 17, Sodium 406.9, Carbohydrate 10, Fiber 3.6, Sugar 2, Protein 6.8
HOT CRAB AND ARTICHOKE DIP
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
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.
LIGHTER HOT ARTICHOKE DIP
Make and share this Lighter Hot Artichoke Dip recipe from Food.com.
Provided by Jesters Lace
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Process garlic and green onion in a food processor until chopped.
- Add parmesan, mayonnaise, cream cheese and lemon juice. Process until almost smooth.
- Stir in artichoke hearts. Coat gratin dish with cooking spray. Pour in dip mixture. Bake at 400 degrees for 15 minute.
Nutrition Facts : Calories 124.7, Fat 9.1, SaturatedFat 3.3, Cholesterol 18.9, Sodium 260.4, Carbohydrate 6.9, Fiber 2.3, Sugar 1.1, Protein 5
CRAB AND ARTICHOKE DIP
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
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
OH SO GOOD HOT AND CREAMY LOW FAT CRAB AND ARTICHOKE DIET DIP
Make and share this Oh So Good HOT AND CREAMY Low Fat CRAB AND ARTICHOKE Diet DIP recipe from Food.com.
Provided by jan007
Categories Lunch/Snacks
Time 1h30m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350' degrees F.
- Coat baking tray with cooking spray.
- Cut top from bread, set top aside.
- Carefully cut out inside loaf in one piece leaving a 1" shell.
- Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.
- Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.
- Stir in crab, artichokes and onion.
- Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.
- Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.
- Serve with toasted bread cubes and choice of crackers.
HOT CRAB & ARTICHOKE DIP
The addition of crabmeat makes this artichoke spread a little more special than most. The recipe proves that great-tasting dishes don't have to take a lot of time to prepare!-Emily Almaguer, x
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese., Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread.
Nutrition Facts :
LIGHTER HOT CRAB AND ARTICHOKE DIP
In an effort to cut the calorioes and fat from one of our favorite dips, this is what I came up.The result is a very flavorful dip that doesn't suffer from the low fat version of ingredients! Our guests loved this. Serve with buttery crackers, lightly toasted baguette slices or as a dip for crudites.
Provided by Leslie in Texas
Categories Crab
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 drgrees F.
- Combine the softened cream cheese with all other ingredients in a shallow ovenproof casserole dish.
- Sprinkle top with additional parmesan cheese.
- Place prepared dish in oven and heat until hot and bubbly and top is lightly golden, about 15 to 20 minutes.
- Remove from oven ,allow to cool slightly and serve.
Nutrition Facts : Calories 220, Fat 14.1, SaturatedFat 8.5, Cholesterol 80, Sodium 457.7, Carbohydrate 6.9, Fiber 2.5, Sugar 1, Protein 17.3
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HOT CRAB-AND-ARTICHOKE DIP - SOUTHERN LIVING
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- 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. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and 2/3 cup of the Parmesan. Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 1/2 tablespoons).
- Bake until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves.
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