Crabandartichokedip Recipes

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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

CRAB AND ARTICHOKE DIP

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



Crab and Artichoke Dip image

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

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

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

CRAB AND ARTICHOKE DIP

This is a wonderful hot dip, serve with crackers. This can easily be made low fat by substituting the cream cheese and mayo for light or fat free versions with little change in taste.

Provided by Heather in Georgia

Categories     Crab

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6



Crab and Artichoke Dip image

Steps:

  • Combine all ingredients until mixed.
  • Place in a 9-inch glass pie plate.
  • Bake at 375 for 15 minutes.
  • Serve.

Nutrition Facts : Calories 130.6, Fat 8.7, SaturatedFat 5.3, Cholesterol 30.1, Sodium 419.8, Carbohydrate 6.8, Fiber 1.9, Sugar 0.6, Protein 7.3

8 ounces imitation crabmeat, chopped
8 ounces cream cheese
1 cup Miracle Whip or 1 cup mayonnaise
1/3 cup onion, chopped
1 (14 ounce) can artichoke hearts, drained and chopped
3/4 cup parmesan cheese

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



Hot Crab and Artichoke Dip image

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.

1 (9-ounce) package frozen artichoke hearts
1 red bell pepper, finely chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
3 scallions, thinly sliced
2 ounces finely grated parmesan (1/2 cup)
1 1/2 teaspoons fresh lemon juice, or to taste
1 1/2 tablespoons minced drained pickled jalapeño chiles
1/2 teaspoon salt
1/4 teaspoon celery salt
3/4 pound jumbo lump crabmeat, picked over
Accompaniment: benne seed pita toasts

ARTICHOKE DIP WITH FONTINA

Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9



Artichoke Dip with Fontina image

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
  • Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
  • Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.

Nutrition Facts : Calories 484 g, Fat 21 g, Fiber 6 g, Protein 23 g

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 1/4 cups cubed Fontina cheese (about 3/4 pound)
1/4 cup chopped fresh parsley
8 pitas, each cut into 6 wedges

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

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