CRAB AND ARTICHOKE DIP
This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately.
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, ARTICHOKE AND JALAPENO DIP
Steps:
- In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, the artichokes, the mayonnaise, the scallion, the pimiento, the Parmesan, the lemon juice, the Worcestershire sauce, the jalapeno peppers. and the celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the dip in a preheated 375° F. oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with French bread or pita triangles.
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.
JALAPENO ARTICHOKE CRAB DIP
Make and share this Jalapeno Artichoke Crab Dip recipe from Food.com.
Provided by Johns in the Kitchen
Categories < 30 Mins
Time 25m
Yield 32 ounces, 20 serving(s)
Number Of Ingredients 11
Steps:
- Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
- Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
- Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
- Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.
Nutrition Facts : Calories 126.1, Fat 6.5, SaturatedFat 2.9, Cholesterol 28.6, Sodium 298, Carbohydrate 7.8, Fiber 4.1, Sugar 1.3, Protein 10
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
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SKINNY CRAB AND ARTICHOKE DIP WITH JALAPEñO RECIPE
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5/5 (3)Total Time 40 minsCategory DipCalories 83 per serving
- Remove the ribs and seeds from the jalapeno and the red bell pepper. In a large nonstick skillet over medium high heat, saute the peppers with a tiny bit of oil. You can also roast them without oil, stirring every few minutes to get a nicely browned exterior. When they are soft, set them aside.
- In the pan from step one, melt the butter. Add the flour and whisk until a thick paste forms. Let the mixture bubble for a minute or two. Slowly pour in the milk; whisk to incorporate. Keep the sauce over low heat – it should begin to thicken slightly. Add the salt, cheese, peppers, artichokes, crab, scallions, and lemon juice. Stir gently to combine. Add more liquid if needed.
- Transfer to a small crockpot or serving dish. Sprinkle with a little extra cheese and replace the crockpot cover so it melts just before party time (or broil if you’re using a regular serving dish). Serve on crackers or with dippin’ chips.
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4.4/5 (218)Total Time 35 minsCategory AppetizersCalories 422 per serving
- In a medium-sized mixing bowl, stir together cream cheese, sour cream, mayo and worcestershire until thoroughly combined. Stir in cheese and artichokes. Season to taste with kosher salt, pepper and lemon juice.
- Spray a baking dish or small cast iron pan with cooking spray. Spread half the dip mixture into pan, gently top with crab, then spoon the remaining dip onto crab so it's completely covered.
- Bake for 25-30 minutes or until bubbling hot and starting to lightly brown. Serve immediately (careful, it will be VERY hot) with crunchy crostini or bread slices.
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