Easy Crab Artichoke Dip Recipe Recipe For Banana

BUTTERY CRAB AND ARTICHOKE DIP

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.

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.

BAKED CRAB AND ARTICHOKE DIP

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.

CRAB AND ARTICHOKE DIP

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.

CRAB AND ARTICHOKE FRITTATA

Steps:

• Heat the broiler to high and place a rack in the center of the oven.
• Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
• Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.

CRAB AND ARTICHOKE DIP

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

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.

ARTICHOKE CRAB DIP

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.

ARTICHOKE AND CRAB SPREAD

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.

CRAB & ARTICHOKE DIP

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.

SIMPLY FABULOUS ARTICHOKE AND CRAB DIP

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.).

THREE-CHEESE CRAB & ARTICHOKE DIP

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.

CREAMY CRAB & ARTICHOKE DIP

Steps:

• Pre-heat oven to 375°F.
• In a bowl, blend cream cheese & mayonnaise until smooth. Stir in remaining ingredients & place into a glass pie plate.
• Bake, uncovered for 15-18 min., until heated through & lightly browned.
• Serve with "Keebler Town House" crackers.

CRAB & ARTICHOKE DIP

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.