Crab And Artichoke Dip Recipes

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CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

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

1/2 cup regular mayonnaise
1/2 cup sour cream
1/2 cup extra old cheddar cheese, grated
1/4 cup parmesan cheese, grated
1 lemon, juiced
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
1 garlic clove, smashed
2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill, if necessary

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

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

CRAB AND ARTICHOKE DIP



Crab and Artichoke Dip image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

2 cups chopped shallots
1/2 cup chopped garlic
2 tablespoons olive oil
8 ounces chopped artichoke hearts
8 ounces Dungenesss crab meat
4 cups spinach
1 cup heavy cream
1 teaspoon crushed red pepper
1/2 cup diced tomatoes
1 cup Boursin
1 cup bread crumbs

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 ARTICHOKE AND CRAB DIP



Hot Artichoke and Crab Dip image

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

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

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

ARTICHOKE & JALAPENO CRAB DIP



Artichoke & Jalapeno Crab Dip image

This has always been a great potluck dish-I haven't found anyone yet who hasn't loved it! The rich and creamy crab and artichoke flavors get an extra surprising spike from the jalapenos. -Keely Clary, Spirit Lake, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 cups.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
3/4 cup grated Parmesan cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1 can (6 ounces) lump crabmeat, drained
1 can (4 ounces) diced jalapeno peppers, drained
Tortilla chips

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.

Nutrition Facts : Fat 19 g fat (6 g saturated fat), Cholesterol 33 mg cholesterol, Sodium 273 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 0 fiber, Protein 5 g protein.

HOT ARTICHOKE CRAB DIP



Hot Artichoke Crab Dip image

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

8 ounces lump crab meat, picked over
2/3 cup mayonnaise
2 tablespoons Madeira wine
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 pinch cayenne pepper
1 pinch ground white pepper
1 clove garlic
1/2 bunch parsley
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 1/2 quarts water
2 lemons, divided
2 cans artichoke hearts packed in water (14oz can), or 6 fresh artichokes (see Step 2 for preparation)
White bread (such as Pullman loaf)
2 tablespoons unsalted butter, room temperature

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.

CLASSIC CRAB AND ARTICHOKE DIP



Classic crab and artichoke dip image

Make and share this Classic crab and artichoke dip recipe from Food.com.

Provided by Hey Jude

Categories     Spreads

Time 48m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 lb backfin crab meat or 1/2 lb lump crabmeat
1 tablespoon unsalted butter
1 small onion, minced
2 (8 ounce) packages cream cheese, room temperature
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay Seasoning or 1/2 teaspoon other seafood seasoning
5 dashes hot pepper sauce (such as Tabasco)
1 (13 3/4 ounce) can artichoke hearts, drained,chopped
1/4 cup parmesan cheese, grated
cracker, for serving

Steps:

  • Heat oven to 400°.
  • Pick over crab meat, removing shells; set aside.
  • Melt butter in a large skillet over medium-low heat; add onion, cook until golden, 3 minutes.
  • Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely, fold in artichoke hearts and crab meat.
  • Pour mixture into a shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish.
  • Sprinkle cheese evenly over the top and bake until bubbling and golden, 30 minutes.
  • Serve with crackers.

CRAB & ARTICHOKE DIP



Crab & Artichoke Dip image

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

3 cups fresh baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
2 cups shredded Havarti cheese
1 can (6 ounces) lump crabmeat, drained
1/2 cup sour cream
1/8 teaspoon salt
1/8 teaspoon pepper
Assorted crackers

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.

HOT CRAB AND ARTICHOKE DIP



Hot Crab and Artichoke Dip image

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

1 (9-ounce) package frozen artichoke hearts
1 red bell pepper, finely chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
3 scallions, thinly sliced
2 ounces finely grated parmesan (1/2 cup)
1 1/2 teaspoons fresh lemon juice, or to taste
1 1/2 tablespoons minced drained pickled jalapeño chiles
1/2 teaspoon salt
1/4 teaspoon celery salt
3/4 pound jumbo lump crabmeat, picked over
Accompaniment: benne seed pita toasts

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.

HOT CRAB-ARTICHOKE DIP



Hot Crab-Artichoke Dip image

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

1/3 cup Yoplait® plain fat-free yogurt
3 tablespoons reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
6 ounces imitation crabmeat, chopped
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 can (4 1/2 ounces) Old El Paso™ chopped green chilies, drained
Dash of paprika
60 water crackers

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

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From iamhomesteader.com
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CRAB AND ARTICHOKE DIP - A SPRINKLE AND A SPLASH
2020-01-09 Preheat oven to 350°F. Mix softened cream cheese, mayonnaise and artichokes in medium sized mixing bowl until cream cheese is blended thoroughly. Add garlic, lemon zest, sea salt, black pepper, Parmesan cheese and green onions. Mix again until well blended. Add crab claw meat and mix gently, just until blended.
From asprinkleandasplash.com
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33 BEST LOW CARB KETO DIP RECIPES - INSANELY GOOD
2022-05-12 Dairy-free sour cream and cream cheese are the base. Meanwhile, the top gets loaded with classic BLT fillings. Since this dip calls for dairy-free alternatives, lactose-intolerant folks can enjoy it too. 4. Cheesy Low Carb Keto Spinach Artichoke Dip. Spinach and artichoke dip is always a winner.
From insanelygoodrecipes.com
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WARM CRAB AND ARTICHOKE DIP RECIPE - NORTH COAST SEAFOODS
When smooth, add milk if necessary to achieve a creamy consistency. Add the shredded Monterey Jack cheese and mix. Fold in the crab meat. Add to a Gratin or baking dish. Store chilled until ready to bake. Once ready to bake, top with grated parmesan cheese. Bake at 400°F until warm throughout, about 20 minutes. Serve with fresh baguette slices.
From northcoastseafoods.com
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HOT CRAB, SPINACH AND ARTICHOKE DIP - BAKE. EAT. REPEAT.
2020-07-16 Instructions. 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.
From bake-eat-repeat.com
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CRAB ARTICHOKE DIP - LAUGHING SPATULA
Preheat oven to 400 degrees. Add all ingredients (except 1/4 cup of parmesan for topping) in large bowl. Mix until well blended and creamy. Spray baking dish with non stick spray and spoon dip into dish. Top with remaining parmasan cheese. Bake for 20 minutes or until top is brown and sides are bubbly.
From laughingspatula.com
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HOT ARTICHOKE CRAB DIP - URBAN FOODIE KITCHEN
2017-01-24 Spray two mini gratin pans or an 8x8 baking dish with cooking spray. Scoop the dip into the prepared baking dish and spread into an even layer. Bake for 15 minutes. Turn the oven to broil and broil just until the top of the dip begins to brown (30-60 seconds). Serve with toasted bread or crackers.
From urbanfoodiekitchen.com
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VIKING'S HOT CRAB AND ARTICHOKE DIP - RECIPE GIRL
2007-09-21 Preheat the oven to 350 degrees F. Butter a 9x9-inch pan with 1 teaspoon butter. Place the artichoke hearts in a food processor and pulse 2 to 3 times to chop (don't puree). Add the cream cheese, Parmesan cheese, mayonnaise, seasoning, tabasco and lemon juice. Pulse 2 to 3 more times just to combine.
From recipegirl.com
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Top Asked Questions

What is crab artichoke dip?
Crab Artichoke Dip is an AMAZING combo of creamy spinach artichoke dip with my personal favorite, crab dip. It’s the best of both worlds with a few extra ingredients, like bell pepper, green onions, and a spicy pinch of cayenne pepper. Whenever I serve this, I get asked for the recipe multiple times, so I know it’s a crowd-pleasing hit!
How do you make crab cakes with artichoke and crab?
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.
How do you make hot baked crab 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! 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.
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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