Delish Crab Artichoke Dip Recipes

HOT ARTICHOKE AND CRAB DIP

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.

CRAB ARTICHOKE DIP

Steps:

• Preheat oven to 220°C (200ºC fan). In a large bowl, stir together cream cheese, mayonnaise, 100g Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, spring onions, and Worcestershire and season with salt and pepper.
• Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.
• On a large baking tray, drizzle a sliced baguette with olive oil and season with salt. Bake at 180°C (160ºC fan) until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavour will soak into the bread!).
• Garnish dip with parsley and serve with Garlicky Crostini.