Creamy Crab And Artichoke Dip Recipes

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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

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

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

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

CREAMY CRAB & ARTICHOKE DIP



Creamy Crab & Artichoke Dip image

This is a really good & easy recipe that will send you & your guests begging for more. Great for parties, appetizers, or just a good snack.

Provided by -------

Categories     Crab

Time 30m

Yield 10-14 serving(s)

Number Of Ingredients 6

1 (8 ounce) package crabmeat
1 (8 ounce) package cream cheese, room temperature
1 cup mayonnaise
1/3 cup chopped onion
1 (13 3/4 ounce) can artichoke hearts, drained & chopped
3/4 cup shredded parmesan cheese

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.

Nutrition Facts : Calories 243.9, Fat 18.1, SaturatedFat 7.5, Cholesterol 47.2, Sodium 667.6, Carbohydrate 11.4, Fiber 2.2, Sugar 2.2, Protein 10.4

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

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

ARTICHOKE CRAB DIP



Artichoke Crab Dip image

This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.

Provided by Ashley

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 45m

Yield 24

Number Of Ingredients 4

2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
½ teaspoon Old Bay (tm) Seasoning
½ pound fresh crabmeat, picked over for cartilage and shell fragments

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.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 2.4 g, Cholesterol 27.7 mg, Fat 6.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 211.3 mg

CRAB & ARTICHOKE DIP



Crab & Artichoke Dip image

I changed the original recipe by adding sour cream and more cheeses because I like it creamy. If you like spice, add your favourite hot sauce to taste. Take this to a party, and guaranteed you will be asked for the recipe!

Provided by DeeDee

Categories     Crab

Time 50m

Yield 1 large casserole

Number Of Ingredients 10

8 ounces softened cream cheese
1 cup mayonnaise
1 cup plain Greek yogurt or 1 cup sour cream
1 cup parmesan cheese
1 cup grated old cheddar cheese
1 cup grated mozzarella cheese
4 chopped green onions
1 (14 ounce) can unico artichoke hearts, packed in water, finely chopped
1 (12 ounce) package vacuum packed imitation crabmeat, finely chopped
hot sauce, to taste (optional)

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.

Nutrition Facts : Calories 2628.2, Fat 178.2, SaturatedFat 104.6, Cholesterol 632.9, Sodium 6884.6, Carbohydrate 120.2, Fiber 37.4, Sugar 36.6, Protein 148.1

CREAMY ARTICHOKE SPINACH & CRAB DIP



Creamy Artichoke Spinach & Crab Dip image

This is one of my favorite dips to bring to a party and it's always a hit. It is delicious and creamy and has just the right amount of crab so it doesn't overpower the other ingredients. The tomato on top gives it a little extra burst of sweetness. Serve it with bread, chips, crackers, vegetables, etc., for dipping. You can make a lighter version of this by substituting the sour cream and mayonnaise with nonfat plain yogurt. For a vegetarian version, simply omit the crab.

Provided by Cooking Creation

Categories     < 60 Mins

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 cup onion, minced
2 garlic cloves, minced
1 1/2 cups frozen chopped spinach, thawed and drained well
1 (8 1/2 ounce) can artichoke hearts, drained and diced
8 ounces cream cheese, room temperature
2/3 cup sour cream
1/3 cup mayonnaise
2 cups Italian cheese blend, shredded (or cheddar)
1 dash hot sauce, to taste
1 dash Worcestershire sauce, to taste
1 teaspoon lemon juice, freshly squeezed
8 ounces lump crabmeat
1/2 tablespoon parmesan cheese, grated
salt, to taste
pepper, to taste
1 large tomatoes, seeded and chopped

Steps:

  • Preheat oven to 375 degrees.
  • Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they begin to soften. Add the garlic and cook 1 minute longer. Stir in the spinach and artichoke hearts. Add the cream cheese, sour cream and mayonnaise, cooking and stirring until blended well.
  • Turn the heat down to low. Add the shredded cheese and stir until just melted. Stir in the hot sauce, Worcestershire sauce and lemon juice. Gently stir in the crab. Taste the dip and season with salt and pepper, to taste.
  • Pour the mixture into an 8 x 8 baking dish. Sprinkle Parmesan cheese over all. Bake for 25 to 30 minutes, or until the top begins to brown.
  • Allow the dip to cool for 5 minutes. Top with tomato, if desired.
  • Enjoy!

Nutrition Facts : Calories 187.4, Fat 14.1, SaturatedFat 6.6, Cholesterol 50.4, Sodium 208.6, Carbohydrate 7.9, Fiber 3.3, Sugar 2.8, Protein 8.7

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