ARTICHOKE & JALAPENO CRAB DIP
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
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 JALAPEÑO CRAB DIP
Steps:
- DIP: Preheat the oven to 350 F. Combine the crabmeat, garlic, jalapeños, Monterey Jack, worcestershire, hot sauce, salt and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size oven proof bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons. CROUTONS: Preheat oven to 400 F. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving.
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
HOT CRAB AND ARTICHOKE DIP
A zesty variation of the traditional artichoke dip. Found in Dining by Design Stylish Recipes Savory Settings...Junior League of Pasadena, Inc. I haven't made it yet but my neighbor did for a luncheon...I thought it was good for a nice change. Serve with assorted crackers and /or warm baguette slices.
Provided by mama smurf
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Warm the oil in a medium nonstick skillet over medium-high heat. Add the bell pepper. Saute for 3-4 minutes or until light brown. Remove to a large bowl.
- Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt. Mix in the crab. Season with the salt and pepper.
- Put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side.
- Bake for 30 minutes or until the top is light golden brown and bubbly. Serve with the crackers and baguette slices.
HOT CRAB AND JALAPENO DIP
From Bon Appetit, this dip is great to make ahead. It's a nice blend of artichokes, Alaskan crab, jalapenos, peppers and sliced almonds. Always a hit.
Provided by lazyme
Categories Crab
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF. Heat 1 1/2 teaspoons olive oil in medium nonstick skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
- Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine. Gently mix in crabmeat. Season to taste with salt and pepper. Transfer mixture to 8-inch quiche or pie pan with 1 1/2-inch high sides, spreading evenly. Sprinkle with almonds. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.
Nutrition Facts : Calories 187.8, Fat 11.2, SaturatedFat 2.4, Cholesterol 25.7, Sodium 798, Carbohydrate 12.5, Fiber 3.5, Sugar 4.6, Protein 10.6
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.
HOT CRAB-ARTICHOKE SPREAD
Artichoke hearts, crabmeat, red pepper, green onions, mayo and Parmesan cheese are baked into a delicious hot appetizer spread.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 28 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook peppers and onions in hot oil in large skillet on medium heat until pepper are crisp-tender, stirring frequently. Remove from heat. Add remaining ingredients; mix well.
- Spoon into 1-qt. casserole sprayed with cooking spray.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
HOT CRAB, ARTICHOKE, AND JALAPENO SPREAD
This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye.
Provided by cookiedog
Categories Spreads
Time 2h15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- In a nonstick skillet, heat canola oil over medium heat.
- Add jalapeño and red pepper; saute for 5 minutes or until tender.
- Combine sauteed peppers with remaining ingredients in a medium bowl.
- Mix well and spoon into prepared slow cooker.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
- Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.
Nutrition Facts : Calories 479.4, Fat 30.8, SaturatedFat 5.5, Cholesterol 51.5, Sodium 1323.2, Carbohydrate 36.5, Fiber 8, Sugar 6.8, Protein 19.1
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