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Hot Crab Artichoke Dip

Hot Crab Artichoke Dip

Hot Crab Artichoke Dip is a savory appetizer with crab and vegetables topped with two cheeses.

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 Hot Crab Artichoke Diprestaurants. 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.

Recipe Development PicTo 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.

You may also enjoy Bleu Cheese Ball, Magtag Bleu Terrine w/ Fruit and Nuts, Rockamole, Fetamole, Hummus, Baba Ghannouj, Creamy Italian Feta Dip, Antipasti and Tapenade.

2012 AniversaRecipe – Maytag Bleu Cheese Terrine
2011 AniversaRecipe – Nigiri Fruit Sushi

Recipe: Hot Crab Artichoke Dip

Active Time: 15 Minutes | Total Time: 40 Minutes | Yield: 3 Cups

Ingredients
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
artichokes3/4 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

artichoke hearts and moreInstructions
1 Preheat the oven to 425 degrees.

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.

Crab Dip Ready to Bake3 Evenly spread the artichoke mixture in the baking dish. Sprinkle the remaining 1/4 cup Parmigiana-Reggiano and feta cheese.

4 Bake until heated through and the top browns, about 25 minutes. Let cool slightly and serve with crostini, chips or crackers.

Information
Notes
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.

Applications
Stuff about 2 tablespoons of leftover dip inside a chicken breast, season and bake.

Dish Designer

  • Exchange Parmigiana-Reggiano for gruyere.
  • For tangier dip exchange water-packed artichokes for marinated artichokes.

Hot Crab Artichoke DipInspiration – oui, chef

SaucyCuisine.com
Cook with Sauces
Hot Crab Artichoke Dip
Written by
Photography and Styling by Helen Horton
Updated: December 27, 2013

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2 Responses to Hot Crab Artichoke Dip

  1. Audrey December 27, 2013 at 6:04 pm #

    This is pretty addicting, I have to admit.

  2. Jo Ann December 29, 2013 at 4:08 am #

    I want to come to your house for New Year’s Eve.

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