CRAB AND ARTICHOKE DIP
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
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 CRAB, SPINACH AND ARTICHOKE DIP
Easy hot baked crab, spinach and artichoke dip that you will not be able to stop eating! It's easy to make and tastes fantastic!
Provided by Bake.Eat.Repeat.
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- 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. Season with salt and pepper and stir to combine.
- Spread the mixture in the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake for 20-25 minutes until hot and bubbling. Serve hot.
- Store any leftover dip, covered tightly, in the refrigerator for up to one week.
Nutrition Facts : Calories 344 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1/10 recipe, Sodium 807 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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 AND SHRIMP DIP
A super crowd-pleasing hot artichoke and shrimp dip served bubbling and golden with baguette and buttery crackers. It's a gooey, cheesy comfort food appetizer!
Provided by Jennifer Pallian BSc, RD
Categories Appetizer
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
- In standing mixer, beat cream cheese, mayonnaise, 3/4 cup Parmigiano-Reggiano and garlic on medium speed until well blended. Add artichokes and shrimp, and beat on low to just combine.
- Scrape mixture into a shallow baking dish or pie plate and sprinkle with remaining 1/4 cup parmigiano. Bake for 25-30 minutes, until golden and bubbly. Serve hot with baguette slices and/or crackers.
HOT CRAB & ARTICHOKE DIP
A quick, easy & tasty appetizer for your next dinner party or with cocktails. Serve with sliced baguette, crackers or veggies.
Provided by CountryLady
Categories Crab
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine softened cream cheese with other ingredients in an ovenproof casserole dish.
- Heat at 350°F for 15 minutes or until hot and bubbly.
- (OR heat in microwave for 2- 3 minutes)
- Remove from oven and stir.
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
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
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