Simply Fabulous Artichoke And Crab Dip Recipes

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

Ingredients

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

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

Ingredients

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

SIMPLY FABULOUS ARTICHOKE AND CRAB DIP

Simply Fabulous Artichoke and Crab Dip image

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

Ingredients

2 (14 ounce) cans artichoke hearts
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 cups grated sharp cheddar cheese (divided)
2 cups grated monterey jack cheese (divided)
1/2 cup grated asiago cheese
2 (6 ounce) cans crabmeat, well drained (or substitute 1/2 lb fresh crabmeat)
1 1/4 cups finely chopped green onions (divided)
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

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.).

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

Ingredients

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

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