Baked Crab Brie And Artichoke Dip Recipes

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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

SPINACH ARTICHOKE BAKED BRIE



Spinach Artichoke Baked Brie image

Holiday appetizers have met their match with this spinach artichoke baked brie. The crispy puff pastry encases a layer of creamy spinach and melty brie, making the perfect mashup. Spread onto your favorite crackers or crostini and enjoy all season long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 13

One 10-ounce box frozen leaf spinach, thawed, drained
4 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small clove garlic, grated
1/4 cup canned artichoke hearts (about 2), drained well and coarsely chopped
1/4 cup shredded whole-milk mozzarella
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 16-ounce wheel of brie
Crackers and crostini, for serving

Steps:

  • Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
  • Put the cream cheese, mayonnaise, sour cream 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 Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
  • Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)



Creamy Artichoke, Crab & Brie Dip Recipe - (4.3/5) image

Provided by calypan

Number Of Ingredients 16

1/2 cup diced onion
5 teaspoons olive oil, divided
1/4 cup dry white wine
3/4 cup canned artichoke hearts, drained and chopped
1/2 cup heavy cream
1 wheel Brie, rind removed, cubed (13.2 ounces)
1 teaspoon Dijon mustard
Minced zest 1/2 a lemon
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Cayenne pepper to taste
2 tablespoons minced fresh parsley
2 teaspoons minced fresh tarragon
1 can lump crabmeat, drained (6.5 ounces)
1/2 cup panko bread crumbs
Thinly sliced toasted baguette

Steps:

  • Preheat oven to 400°F. Coat a 1-quart baking dish with nonstick spray. Sauté onion in 3 teaspoons oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon. Spread crabmeat in prepared baking dish, then top with Brie mixture. Toss together panko and remaining 2 teaspoons oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.

BRIE WITH ARTICHOKES



Brie with Artichokes image

If you're looking for something special for your holiday hors d' oeuvres table, this tangy out-of-the-ordinary appetizer will fill the bill. "It is so popular with my friends that I try to keep Brie cheese and artichoke hearts on hand at all time," relates Lucy Banks from Jackson, Mississippi.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 round (4-1/2 ounces) Brie cheese
1/3 cup chopped water-packed artichoke hearts, rinsed and drained
2 teaspoons minced fresh basil
1 teaspoon olive oil
1 garlic clove, minced
Salt and cayenne pepper to taste
Assorted crackers

Steps:

  • Slice Brie in half horizontally. Place the bottom half in a small round baking dish or pie plate. Combine the artichokes, basil, oil, garlic, salt and cayenne; spread over Brie. , Replace top. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with crackers.

Nutrition Facts :

BRIE, CRAB AND ARTICHOKE DIP



Brie, Crab and Artichoke Dip image

I haven't tried this yet but am on a big seafood kick since our honeymoon on the east coast! I think this would make a great fondue and plan to adapt it in that way.

Provided by spatchcock

Categories     Crab

Time 35m

Yield 6-8 appetizer servings

Number Of Ingredients 16

1 medium leek (white part only)
1 medium vidalia onion
1/2 cup drained canned artichoke heart
1/2 cup thawed frozen chopped spinach
1 lb brie cheese
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup riesling wine or 1/4 cup 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 leaf
1 lb fresh jumbo lump crab meat (which would be my only option here in Indiana!) or 1 lb imitation crabmeat (which would be my only option here in Indiana!)
2 tablespoons Dijon mustard
1 teaspoon Tabasco sauce, to taste
toasted thin slices baguette (for serving)

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.
  • 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.

Nutrition Facts : Calories 494.8, Fat 36.4, SaturatedFat 20.1, Cholesterol 171, Sodium 797.4, Carbohydrate 9, Fiber 2, Sugar 2.2, Protein 31.8

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.

ARTICHOKE-BRIE DIP



Artichoke-Brie Dip image

This dip is total decadence for artichoke or brie lovers! Served warm with party rye, sourdough bread or crackers, it is sure to be a hit! You can use marinated or water pack artichokes depending on your personal preference. I remove the rind from the Brie prior to use.

Provided by GrammaJeanne

Categories     Lunch/Snacks

Time 40m

Yield 4 cups

Number Of Ingredients 9

2 (6 ounce) jars artichokes, drained & chopped
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
2 tablespoons green onions, chopped fine
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, minced
1 (8 ounce) package brie cheese, cut in small pieces

Steps:

  • Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
  • Add Brie and mix well.
  • Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
  • Serve warm. Great with party rye, sourdough bread, or crackers.

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

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Top Asked Questions

Can you eat crab and artichoke dip with bread?
This baked crab and artichoke dip is made and served in a bread bowl that you can eat too! Read the full recipe after the video. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
How do you make crab dip with Brie?
Spread crabmeat in the cast iron pan and top with Brie mixture. Toss panko crumbs with remaining oil together in a bowl and sprinkle over cheese. Bake until dip is bubbling and topping is golden, about twenty to twenty-five minutes. Serve with toasted baguette.
How do you cook crab cakes with artichoke hearts?
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.
How do you make crab cakes with cream cheese mayonnaise?
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.

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