Description
Indulge in the ultimate party dip with this Hot Crab Artichoke Dip! A creamy, savory blend of tender crab meat and artichokes, perfect for serving with fresh veggies, crackers, or bread.
Ingredients
- 10 ounces artichoke hearts, drained (not marinated)
- 3 cloves garlic, peeled and minced
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 8 ounces cream cheese
- Salt and pepper to taste
- 1/2 pound crab meat
- 1 cup parmesan cheese, divided
- Chips, crackers, crostini, bread, veggies
Instructions
- Preheat oven to 400 °F.
- Remove any tough leaves from the artichoke hearts and give them a rough chop. Set aside.
- Mix garlic, Greek yogurt, mayonnaise, cream cheese, salt and pepper until well combined. A hand mixer is helpful for this step.
- Add crab meat, 3/4 cup parmesan cheese, and chopped artichoke hearts to the mixing bowl and stir until well combined.
- Evenly spread dip into a baking dish and sprinkle with remaining ¼ cup parmesan cheese.
- Bake at 400°F 15-20 minutes until cheese is melted and dip is hot and bubbly in the center. If it’s browning too fast, cover and continue baking until center is hot.
- Serve hot with chips, crackers, crostini, or sliced veggies.
Notes
Use real crab meat! Dungeness crab, blue crab, lump or claw crab meat all work for this recipe. Look for pasteurized crab meat in the refrigerated seafood section—it should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab.
Carefully sort through the crab meat and remove any cartilage that may be present—there's almost always a piece or two, regardless of how meticulously the crab meat was picked.
Use canned or frozen artichoke hearts, just make sure they are not marinated.
Do not place a cold dish into a hot oven, especially glass or ceramic, as the temperature difference can cause the dish to break.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 161
- Sugar: 1.3 g
- Sodium: 516.2 mg
- Fat: 12.4 g
- Carbohydrates: 4.6 g
- Protein: 8.5 g
- Cholesterol: 37 mg
