During the holidays, my mom hosted us and served a delicious hot crab and artichoke dip that was gooey, cheesy and indulgent. I’ve recreated the dip and served it during the Big Game last weekend and it was a hit!
This recipe is a breeze to prepare, basically in one bowl, and can sit in the fridge covered for a day until ready to bake (if refrigerating, take it out of the fridge 30 minutes before baking).
Ingredients:
- 4 ounces cream cheese, softened
- ½ cup mayonnaise (we used low fat)
- ½ cup sour cream (we used low fat)
- 2 Tbsp. green onion, finely chopped
- 2 garlic cloves, finely minced
- 1 Tbsp. lemon juice
- 1 tsp. Worcestershire sauce
- 1 tsp. hot sauce, we use Cholula
- ¾ cup of grated Parmesan cheese, to go into the dip
- ½ tsp. each salt and freshly cracked pepper
- 1 8 ½-ounce can artichoke hearts, drained well
- 6 ounces crab meat (ideally lump), picked over to ensure no shells are present
- ½ cup of grated Parmesan cheese, to top the dip
Directions:
- Preheat oven to 375 degrees. Coat in cooking spray or butter an oven-proof baking dish (I used a 9” pie plate).
- Add all the ingredients, stopping at the artichokes, to a medium bowl and stir to combine well. Add the artichokes and the crab and mix gently.
- Add the dip mixture to the baking dish and top with the ½ cup of Parmesan cheese.
- Bake for 18-20 minutes.
Serve with crusty bread or scoop-type tortilla chips.
Serves 8.
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