The Sauce: Crab Artichoke Dip – Bubbling hot seafood and vegetable dip with a dash of lemon for brightness and two salty cheeses, feta and Parmigiana-Reggiano.
‘Great Sauces Transform Good Food into Gourmet’
New Year’s appetizer
Hot Crab Dip with Artichokes was on my bucket list of dishes. We’ve ordered it countless times at restaurants. In fact, we’ve tried bubbling hot versions of crab, artichoke, spinach and mushroom dips. This recipe is a triumvirate of crab, artichoke and spinach. We especially enjoy it with Maryland crab but it’s delicious and economical without crab.
To arrive at this recipe I made multiple versions on the same day for side-by-side taste testing. I whipped up several batches, some with crab. One had marinated and another water-packed artichoke hearts. Spinach was ubiquitous. Finely crumbled feta cheese sprinkled over the top with Parmigiana-Reggiano turns a light golden brown and has a savory salty finish. Lemon adds brightness. Mix a batch with or without crab, your preference. Serve with toasted crostini, crackers, tortilla chips or fresh vegetables. Ring in the New Year with a hot appetizer on your buffet.
Recipe: Hot Crab Artichoke Dip
Active Time: 15 Minutes | Total Time: 40 Minutes | Yield: 3 Cups
1 6-oz jar artichoke hearts. water-packed, well drained, thinly sliced (about 1/2 cup)
1 10-oz package chopped spinach, thawed, squeezed dry
3/4 cup finely grated Parmigiana-Reggiano, divided
3/4 cup mayonnaise
3/4 cup sour cream
zest of 1 lemon
1 Tbsp fresh lemon juice
1/4 tsp kosher salt
1 tsp freshly ground black pepper
1 cup lump crab meat
1/2 cup crumbled feta cheese
toasted crostini slices, tortilla chips or crackers
Special Equipment – medium mixing bowl, one 3-cup baking dish
2 Combine artichoke hearts, spinach, 1/2 cup Parmigiana-Reggiana, mayonnaise, sour cream, lemon zest and juice, salt and pepper in a medium bowl. Gently stir in the crab meat.
4 Bake until heated through and the top browns, about 25 minutes. Let cool slightly and serve with crostini, chips or crackers.
This dish could also be made in two-1 1/2 cup small baking dishes.
Use blue painters tape to label dishes. You can bake or chill and still easily remove.
Stuff about 2 tablespoons of leftover dip inside a chicken breast, season and bake.
- Exchange Parmigiana-Reggiano for gruyere.
- For tangier dip exchange water-packed artichokes for marinated artichokes.
Cook with Sauces
Hot Crab Artichoke Dip
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: December 27, 2013