ARTICHOKE CRAB DIP
This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.
Provided by Ashley
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 45m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
- Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 2.4 g, Cholesterol 27.7 mg, Fat 6.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 211.3 mg
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
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.
CRAB & ARTICHOKE DIP
I changed the original recipe by adding sour cream and more cheeses because I like it creamy. If you like spice, add your favourite hot sauce to taste. Take this to a party, and guaranteed you will be asked for the recipe!
Provided by DeeDee
Categories Crab
Time 50m
Yield 1 large casserole
Number Of Ingredients 10
Steps:
- Cream the softened cream cheese and add the mayonnaise and sour cream.
- Mix until smooth.
- Add the remaining ingredients and mix until well blended.
- May be divided into 2 casseroles or makes one big one.
- Bake in 350 oven for about 20 minutes, until bubbly and starting to turn brown on top.
- Serve with tortilla chips and enjoy.
Nutrition Facts : Calories 2628.2, Fat 178.2, SaturatedFat 104.6, Cholesterol 632.9, Sodium 6884.6, Carbohydrate 120.2, Fiber 37.4, Sugar 36.6, Protein 148.1
CRAB AND ARTICHOKE DIP
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
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 CRAB-ARTICHOKE DIP
Betty Crocker's Heart Healthy Cookbook shares a recipe! Delicious baked crab and artichoke dip - perfect for a hot snack that's made using Old El Paso® green chilies.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Spray 1-quart casserole with cooking spray. Mix yogurt, mayonnaise, cheese and garlic in medium bowl. Stir in crabmeat, artichoke hearts and chilies. Spoon into casserole.
- Bake uncovered about 25 minutes or until golden brown and bubbly. Sprinkle with paprika before serving. Serve with crackers.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 5 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 1 g, TransFat 0 g
SLOW-COOKER WARM ARTICHOKE AND CRAB DIP
Treat your guests to a cheesy crab dip that's made using Progresso® artichoke hearts. Serve this slow cooked appetizer with crackers.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 34
Number Of Ingredients 13
Steps:
- Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except crackers until well mixed.
- Cover; cook on Low heat setting 2 hours. Serve dip warm with crackers.
Nutrition Facts : Calories 100, Carbohydrate 1 g, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg
CRAB AND ARTICHOKE DIP IN A COBB LOAF
I made this the other night to take and share with another Aussie Recipezaar member. It was really enjoyed by everyone at dinner. I based it on the artichoke dip I love, but it's different enough to post as a new recipe. We catch our own crabs and bag the meat up in 1 or 1 1/2 cup lots. I used a big one, so think two 180g or 6oz cans would be about right if you don't have the fresh stuff. A cobb loaf is a round crusty bread that weighs obout 600g or 1 1/2 lbs. I like to leave the artichoke and crab a bit chunky as I like the texture, but chop it all finer if you wish.
Provided by JustJanS
Categories Crab
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160c.
- Mix all ingredients (except bread) together.
- Cut a lid from the bread, then carefully tear out most of the bread from the main bit, just leaving a shell (about 1 1/2 cm or 1/2 to 3/4in). I use the bread to dip with and may or may not bake it for 5 minutes in the oven to serve (depends how I feel).
- Pile the mix into the bread, put the lid on and wrap in foil.
- Bake for 45 minutes or so, then serve with the extra bread and vegie sticks etc.
Nutrition Facts : Calories 235.2, Fat 12.2, SaturatedFat 5.5, Cholesterol 24.7, Sodium 511.6, Carbohydrate 24.3, Fiber 2.8, Sugar 2.4, Protein 8.1
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
BAKED CRAB AND ARTICHOKE DIP
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
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
CRAB & ARTICHOKE DIP
Nearly every time my girlfriends and I get together, we dip into this rich and creamy snack and our favorite bottle of wine. It's so convenient to use the slow cooker to make this recipe-it's a perfect fit for our relaxed friends nights. -Connie McKinney, Marshall, Missouri
Provided by Taste of Home
Categories Appetizers
Time 2h20m
Yield 3-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain., In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers.
Nutrition Facts : Calories 158 calories, Fat 12g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 279mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CRAB ARTICHOKE DIP
Make and share this Crab Artichoke Dip recipe from Food.com.
Provided by MomB4202
Categories Crab
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- Preheat oven to 350*.
- Melt butter. Stir in onion, garlic and parsley.
- Cook till onion is tender.
- Add cream cheese and keep on low heat until creamy.
- Add other ingredients, except crab, and mix well.
- Pour into large oven proof serving dish and fold in crab meat.
- Bake until bubbly and hot.
Nutrition Facts : Calories 275.2, Fat 21.5, SaturatedFat 9.8, Cholesterol 60.4, Sodium 639.4, Carbohydrate 11.1, Fiber 3.4, Sugar 2.6, Protein 10.9
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.
SIMPLY FABULOUS ARTICHOKE AND CRAB DIP
Have had this recipe for ages and just noticed I don't have it here on Zaar. This is a fabulous, simple and delicious dip great for entertaining. Three cheeses - Cheddar, Jack and Asiago cheese melted with artichoke hearts and crab makes this dip stand out. Serve with chips, sliced baguettes and or vegetables.
Provided by Vseward Chef-V
Categories Crab
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
- Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, salt, and pepper.
- Spread mixture evenly into a 2 quart casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, and garnish with remaining green onion.
- Serve hot.
- (This dip is great with tortilla chips, baguette slices, crackers or raw vegetables.).
ARTICHOKE AND CRAB SPREAD
I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.
Provided by Joanne
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g
THREE-CHEESE CRAB & ARTICHOKE DIP
This is my absolute favorite go-to recipe for parties, potlucks and family events. Have plenty of bread and veggies for dipping, otherwise people will eat it with a spoon. -Jasmin Baron, Livonia, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 24 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, mix the first 7 ingredients. Stir in artichokes, 1-1/2 cups Jack cheese, 1-1/2 cups cheddar cheese, crab and 3/4 cup green onions. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheeses., Bake, uncovered, until edges are golden brown, 20-25 minutes. Sprinkle with remaining green onions. Serve warm with vegetables and toasted baguette slices.
Nutrition Facts : Calories 199 calories, Fat 17g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 287mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
ARTICHOKE AND CRABMEAT TRIANGLES
This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture.
Provided by Barbara Gilhuly
Categories Appetizers and Snacks Seafood Crab
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 840.7 calories, Carbohydrate 52.9 g, Cholesterol 138.3 mg, Fat 51.9 g, Fiber 3.7 g, Protein 41.3 g, SaturatedFat 10.3 g, Sodium 1862 mg, Sugar 1.3 g
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