Brie Crab And Artichoke Dip Recipes

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.

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.

CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Coat a 1-quart baking dish with nonstick spray. Sauté onion in 3 teaspoons oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon. Spread crabmeat in prepared baking dish, then top with Brie mixture. Toss together panko and remaining 2 teaspoons oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.

BAKED CRAB, BRIE, AND ARTICHOKE DIP

Steps:

• Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
• Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
• In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
• Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
• Serve dip hot with toasts.

CRèME DE BRIE® CHAMPAGNE AND CRAB GRATIN

Steps:

• Heat broiler to 425°F In a medium sized saucepan, heat the butter over medium heat Add the flour to make a roux Add milk and cook for 3-4 minutes while stirring continually Add chopped garlic, artichoke bottoms, Alouette® Crème de Brie® and Champagne Bring to a light simmer Remove from heat and fold in the crabmeat Place in gratin dish or ovenproof casserole and top with Panko Place under broiler until golden brown Serve with crackers or toasted baguette slices

ARTICHOKE-BRIE DIP

Steps:

• Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
• Add Brie and mix well.
• Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
• Serve warm. Great with party rye, sourdough bread, or crackers.

BRIE, CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
• Trim and finely chop leek.
• In a large bowl of water wash leek well and lift from water into a large sieve to drain.
• Finely chop onion.
• Rinse and finely chop artichoke hearts.
• Squeeze dry and finely chop spinach.
• Discard rind from Brie and cut into 1/4-inch pieces.
• In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
• Add wine and cook, stirring, 3 minutes.
• Add cream and simmer, stirring, 1 minute.
• Add Brie, stirring until it just begins to melt.
• Remove skillet from heat and stir herbs into mixture.
• In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
• Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
• Serve dip hot with toasts.

CREAMY BRIE DIP WITH ARTICHOKES AND CRAB

Steps:

• Preheat oven to 400; coat a 1 qt. baking dish with nonstick spray. Saute onion in 3 tsp oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze with wine, simmer until nearly evaporated, then stir in Artichokes & cream. Simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Remove from heat, add Dijon, lemon juice & zest, Worcestershire, Cayenne, Parsley, and Tarragon. Spread Crabmeat in the prepared baking dish, then top with Brie Mixture. Toss Panko and remaining 2 tsp. of oil together in a bowl, then sprinkle over cheese mixture. Bake until dip is bubbly and topping is golden about 15 minutes. Serve with Crackers or Bread.