CHEESY CRAB AND ARTICHOKE TOASTS
Indulge in these easy-to-make Cheesy Crab and Artichoke Toasts, the perfect appetizer for special dinners, intimate gatherings, or potluck celebrations. Cheesy crab and artichoke toasts can be put together in about 20 minutes are sure to delight.
Provided by My Food and Family
Categories Articles
Time 20m
Yield 12 servings (2 topped toast slices each)
Number Of Ingredients 8
Steps:
- Heat broiler.
- Mix cheese spread, butter, mayo and garlic powder in medium bowl until blended.
- Add crabmeat, artichokes and parsley; mix lightly.
- Spread onto toast slices.
- Place in single layer on baking sheet.
- Broil 2 to 3 min. or until crab topping is lightly browned and heated through.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 43 g
CRAB AND ARTICHOKE FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the broiler to high and place a rack in the center of the oven.
- Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
- Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.
CRAB STUFFED ARTICHOKES
Steps:
- Lightly oil baking sheet with olive oil and place in the oven to preheat.
- Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
- In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
- Preheat oven to 400 degrees F.
- In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
- Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
- Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
- Serve immediately.
ARTICHOKE AND CRAB TOASTS
This is a very easy recipe with a lot of flavor. The english muffins can be replaced with baguettes, french bread, or other base.
Provided by Ms B.
Categories Crab
Time 27m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F degrees.
- Chop artichokes.
- Combine arichokes with crab, mayonnaise, onions, and cheese.
- Split each English muffin in half, and spread the mixture on the cut side of the split muffins.
- Cut each of the muffin halves into quarters; arrange the muffin triangles on a baking sheet.
- Bake for 12 minutes, or until golden brown.
- Serve hot.
- (The flavor is good at room temp, also.).
CRAB CAKE-STUFFED ARTICHOKES
We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.
Provided by Food Network Kitchen
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
- Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
- Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
- Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
- Within the last 5 minutes of cooking, preheat the oven to broil.
- Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.
ARTICHOKE HEARTS STUFFED WITH CRAB SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 18 to 24 hors d'oeuvres size servings
Number Of Ingredients 12
Steps:
- In a large bowl mix together a dressing of mayonnaise, chives, crab boil seasoning, hot red pepper sauce, red onions, lemon juice, mustard, salt and pepper.
- Place crabmeat in another bowl and pour on enough dressing to coat. Toss crabmeat very lightly - try not to break the crabmeat into small pieces. Let sit in refrigerator.
- Scoop a small indentation in the top of each artichoke heart to serve as the vessel for the salad. Spoon some salad into each artichoke heart, top with a piece of avocado, and sprinkle with some of the chopped parsley.
ARTICHOKE AND CRAB DIP
Make and share this Artichoke and Crab Dip recipe from Food.com.
Provided by PetsRus
Categories Lunch/Snacks
Time 30m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Drain the artichokes, then chop them.
- Mix with the other ingredients, transfer to an ovenproof dish.
- Bake for 15-20 minutes, until hot and bubbly.
Nutrition Facts : Calories 537.6, Fat 38.7, SaturatedFat 13.9, Cholesterol 85, Sodium 1261, Carbohydrate 28.9, Fiber 8.6, Sugar 7, Protein 22
ARTICHOKE TOASTS
Easy and delicious! Most of the work can be done ahead and then just pop them into the broiler when your guests arrive.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 30 toasts
Number Of Ingredients 5
Steps:
- In a large bowl, mix artichoke hearts, onions, Parmesan and mayonnaise.
- Cover and refrigerate at least 1 hour to blend flavors Spread about 1 tablespoon on each rye bread slice.
- Place slices on a cookie sheet; broil until the artichoke spread bubbles and browns.
- Serve warm.
Nutrition Facts : Calories 33.6, Fat 2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 110.3, Carbohydrate 2.7, Fiber 0.8, Sugar 0.5, Protein 1.5
HOT ARTICHOKE CRAB DIP
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.
Provided by Andrew Zimmern
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
- (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
- Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
- Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
- Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
- Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.
BAKED SPINACH AND ARTICHOKE TOASTS
We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.
Provided by Chef John
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
- Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
- Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
- Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
- Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
- Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g
BAKED CRAB AND ARTICHOKE DIP
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
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
ARTICHOKE AND CRAB SPREAD
I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.
Provided by Joanne
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
- Pour dip into a non-metallic bowl, and chill for 1 hour.
- Serve with crackers or vegetables.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g
HOT CRAB & ARTICHOKE DIP
The addition of crabmeat makes this artichoke spread a little more special than most. The recipe proves that great-tasting dishes don't have to take a lot of time to prepare!-Emily Almaguer, x
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese., Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread.
Nutrition Facts :
CRAB-STUFFED ARTICHOKES
Looking for an impressive luncheon presentation? Rely on this delicious recipe for stuffed artichokes that Suzanne Strocsher's mother passed on to her in Bothell, Washington. "They're surprisingly easy to make," Suzanne promises.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with 2 tablespoons lemon juice. , Stand artichokes in a Dutch oven; add 2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until leaves near the center almost pull out easily. , Invert artichokes to drain. With a spoon, carefully scrape out the fuzzy center portion of artichokes and discard. , In a large bowl, combine the crab, cheese, bread crumbs, mayonnaise, green pepper, onion, salt and remaining lemon juice. Gently spread artichoke leaves apart; fill with stuffing. , Place in an ungreased 8-in. square baking dish; add 1/2 in. of warm water. Cover and bake at 350° for 20-25 minutes or until heated through and leaves near the outer edge pull out easily.
Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 1142mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
CRAB AND ARTICHOKE SANDWICHES
Make and share this Crab and Artichoke Sandwiches recipe from Food.com.
Provided by bayousong
Categories Spreads
Time 12m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pick through crab for shell.
- Split muffins, place on a cookie sheet and toast lightly.
- Drain and chop artichoke hearts.
- Blend artichoke hearts with mayonnaise and Parmesan.
- Spread on muffin halves and place cooked crab meat on top.
- Sprinkle each with cheddar cheese.
- Broil until cheese melts and serve.
Nutrition Facts : Calories 604.4, Fat 32.2, SaturatedFat 13.3, Cholesterol 109.1, Sodium 1452.2, Carbohydrate 43.6, Fiber 5.6, Sugar 5.5, Protein 36.7
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.
CRAB AND ARTICHOKE TARTS
This is a quickly prepared, savory appetizer or hors d'oeuvre.
Provided by Zannie
Categories Appetizers and Snacks Pastries
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
- Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
- Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g
ARTICHOKE & MUSHROOM TOASTS
Our winters can get cold here, so I like to warm up holiday guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses. -Nancy Mueller, Bloomington, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.
Nutrition Facts : Calories 118 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
ARTICHOKE RYE TOASTS
Quick, light and cheesy, Joann Guzolik's mouthwatering artichoke bites make irresistible finger food for guests of all ages at her home in West Leechburg, Pennsylvania.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place the bread on ungreased baking sheets; spritz with butter-flavored spray. In a small bowl, combine the artichokes, cheeses and cayenne. In another bowl, beat egg whites until stiff; fold into artichoke mixture. , Spread over bread; sprinkle with paprika. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 270mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ARTICHOKE AND CRABMEAT TRIANGLES
This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture.
Provided by Barbara Gilhuly
Categories Appetizers and Snacks Seafood Crab
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
- Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
- Bake for 12 minutes, or until golden brown. Serve hot.
Nutrition Facts : Calories 840.7 calories, Carbohydrate 52.9 g, Cholesterol 138.3 mg, Fat 51.9 g, Fiber 3.7 g, Protein 41.3 g, SaturatedFat 10.3 g, Sodium 1862 mg, Sugar 1.3 g
ARTICHOKE & JALAPENO CRAB DIP
This has always been a great potluck dish-I haven't found anyone yet who hasn't loved it! The rich and creamy crab and artichoke flavors get an extra surprising spike from the jalapenos. -Keely Clary, Spirit Lake, Idaho
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.
Nutrition Facts : Fat 19 g fat (6 g saturated fat), Cholesterol 33 mg cholesterol, Sodium 273 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 0 fiber, Protein 5 g protein.
SIMPLY FABULOUS ARTICHOKE AND CRAB DIP
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
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.).
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