Crab And Artichoke Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Baked Crab and Artichoke Dip image

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

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

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



Hot Artichoke and Crab Dip image

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

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

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



Hot Artichoke Crab Dip image

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.

8 ounces lump crab meat, picked over
2/3 cup mayonnaise
2 tablespoons Madeira wine
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 pinch cayenne pepper
1 pinch ground white pepper
1 clove garlic
1/2 bunch parsley
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 1/2 quarts water
2 lemons, divided
2 cans artichoke hearts packed in water (14oz can), or 6 fresh artichokes (see Step 2 for preparation)
White bread (such as Pullman loaf)
2 tablespoons unsalted butter, room temperature

ARTICHOKE CRAB DIP

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



Artichoke Crab Dip image

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

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

More about "crab and artichoke dip recipes"

CRAB-ARTICHOKE DIP - EATINGWELL
WEB Apr 19, 2024 Ingredients. 1 tablespoon extra-virgin olive oil. 3 cups stemmed and chopped lacinato kale. ¼ cup finely chopped shallot. 4 ounces artichoke hearts, rinsed and chopped. 3 ounces reduced-fat cream cheese, softened. 3 tablespoons mayonnaise. 1 teaspoon Worcestershire sauce. 1 teaspoon sherry vinegar.
From eatingwell.com


HOT CRAB-AND-ARTICHOKE DIP RECIPE - SOUTHERN LIVING
WEB Apr 4, 2024 This creamy artichoke and crab dip features artichokes, cream cheese, Old Bay seasoning, a hit of lemon, Parmesan, and mozzarella cheese.
From southernliving.com


BEST EVER CRAB SPINACH ARTICHOKE DIP - LENA'S KITCHEN
WEB Nov 22, 2023 Parmesan: Offers nutty, umami notes. Asiago or Pecorino Romano are also good options. Mozzarella: Melts into the dip beautifully, creating the characteristic melty gooeyness this dip is known for. For the best texture, grate a block of mozzarella yourself rather than buying pre-shredded cheese.
From lenaskitchenblog.com


HOT CRAB AND ARTICHOKE DIP • THE WICKED NOODLE
WEB Dec 6, 2023 Hot Crab and Artichoke Dip is an easy appetizer to throw together. Large chunks of crab combine with the artichokes and creamy dip for an outstanding dish!
From thewickednoodle.com


HOT CRAB AND ARTICHOKE DIP RECIPE (THE BEST!) - MAEBELLS
WEB Mar 7, 2014 Bacon. Green Onions. Canned artichokes. Worcestershire sauce. Lemon juice. Spices: Old bay or your favorite cajun seasoning. How to Make Crab and Artichoke Dip. This hot crab dip is so easy to make! Here are the basic steps:
From maebells.com


CRAB AND ARTICHOKE DIP - DAMN DELICIOUS
WEB Jun 1, 2014 Crab and Artichoke Dip. Yield: 8 servings. Prep: 10 minutes. Cook: 25 minutes. Total: 35 minutes. This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection! 5 stars ( 5 ratings) Print Recipe Pin Recipe Leave a Review. Ingredients. 8 ounces cream cheese, at room temperature. ½ cup mayonnaise.
From damndelicious.net


CREAMY CRAB AND ARTICHOKE DIP - WILL COOK FOR SMILES
WEB Nov 29, 2018 Read More... 2.5K shares. Jump to Recipe. This Crab and Artichoke Dip is creamy, cheesy and absolutely delicious. This crowd pleasing dip is made with lump crab meat, artichoke hearts, and extra cheese. Buttery crumble on top is a perfect texture and flavor addition. Crab and Artichoke Dip.
From willcookforsmiles.com


CRAB AND ARTICHOKE DIP - PETER'S FOOD ADVENTURES
WEB Dec 15, 2023 Heat - preheat oven to 400°F/200°C. Prepare - drain the artichokes and chop them into small bite size pieces. Combine - mix all the ingredients together in a bowl except the parmesan cheese for the topping. Baking Dish - put the crab cheese mixture into an oven proof serving dish, and top with the grated parmesan cheese.
From petersfoodadventures.com


CRAB AND ARTICHOKE DIP WITH 4 CHEESES - STRIPED SPATULA
WEB Jan 29, 2019 Creamy, cheesy, and loaded with lump crab meat, this rich Crab and Artichoke Dip is a perfect appetizer for game day parties and year-round entertaining.
From stripedspatula.com


CRAB AND ARTICHOKE DIP - A SPRINKLE AND A SPLASH
WEB Jan 9, 2020 Crab and Artichoke Dip is warm, creamy and oh so good! You HAVE to try this one! Loaded with chunks of artichoke, fresh crab meat and cheeses, it's the perfect party or game day appetizer!
From asprinkleandasplash.com


HOT & CHEESY CRAB ARTICHOKE DIP RECIPE | BUNS IN MY OVEN
WEB Apr 10, 2023 This savory hot crab artichoke dip is the perfect blend of tender crab meat, tangy artichokes, and melted cheese! This dip keeps friends coming back for seconds (and thirds)! Serve it with chips, crackers, and more!
From bunsinmyoven.com


BEST CRAB ARTICHOKE DIP RECIPE - HOW TO MAKE CRAB ARTICHOKE …
WEB Jan 3, 2024 In this recipe, we upgrade the classic spinach and artichoke dip by adding rich and flavorful crab. While it may be extremely decadent, this cheesy crab dip is surprisingly easy to make.
From delish.com


CRAB ARTICHOKE DIP - SIMPLY HOME COOKED
WEB Mar 4, 2023 What You’ll Need. Ingredient Notes. Dijon mustard- For a little extra tangy flavor. Cheeses- Fontina, Monterey Jack, and Cheddar cheeses gives this dip its gooey texture. Worcestershire sauce – This has a lot of umami flavor, alternating between sweet, salty, sour, and tangy. Garlic cloves- For a strong pungent flavor that complements the …
From simplyhomecooked.com


CRAB AND ARTICHOKE DIP - MOTHER THYME
WEB Crab and Artichoke Dip. Print Recipe. Pin Recipe. ★★★★★. 5 from 3 reviews. Author: Jenn. Prep Time: 10 minutes. Cook Time: 25 minutes. Total Time: 35 minutes. Yield: 8 servings. Ingredients. 1 cup shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 cup mayonnaise (regular or light) 1 cup diced white onion.
From motherthyme.com


CRAB ARTICHOKE DIP - DINNER, THEN DESSERT
WEB Dec 9, 2018 Crab artichoke dip is a really simple dip recipe made from canned coarsely chopped artichoke and cooked crab meat. Just mix everything together, then bake until bubbly and golden brown on the top. The total time to …
From dinnerthendessert.com


CRAB ARTICHOKE DIP - TASTES BETTER FROM SCRATCH
WEB Nov 6, 2023 This easy Crab Artichoke Dip is creamy, flavorful, and only takes 30 minutes to make! It will be the highlight of your next party!
From tastesbetterfromscratch.com


Related Search