Best Baked Crab Brie And Artichoke Dip Recipes

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BAKED CRAB, BRIE, AND ARTICHOKE DIP



Baked Crab, Brie, and Artichoke Dip image

Categories     Condiment/Spread     Cheese     Dairy     Herb     Shellfish     Vegetable     Bake     Cocktail Party     New Year's Eve     Brie     Crab     Artichoke     Leek     Spinach     Engagement Party     Party     Potluck     Gourmet

Yield Serves 6-8 as an hors d'oeuvre or a first course

Number Of Ingredients 16

1 medium leek
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Steps:

  • Preheat oven to 425° F. and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
  • Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
  • In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
  • Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.
  • Serve dip hot with toasts.

BAKED CRAB, BRIE, AND ARTICHOKE DIP



Baked Crab, Brie, and Artichoke Dip image

Categories     Condiment/Spread     Herb     Bake     Cocktail Party     Brie     Crab     Artichoke     Gourmet

Yield Makes 6 to 8 hors d'oeuvre or first-course servings

Number Of Ingredients 16

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Steps:

  • Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
  • Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
  • In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
  • Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
  • Serve dip hot with toasts.

BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

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

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

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

BRIE, CRAB AND ARTICHOKE DIP



Brie, Crab and Artichoke Dip image

I haven't tried this yet but am on a big seafood kick since our honeymoon on the east coast! I think this would make a great fondue and plan to adapt it in that way.

Provided by spatchcock

Categories     Crab

Time 35m

Yield 6-8 appetizer servings

Number Of Ingredients 16

1 medium leek (white part only)
1 medium vidalia onion
1/2 cup drained canned artichoke heart
1/2 cup thawed frozen chopped spinach
1 lb brie cheese
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup riesling wine or 1/4 cup other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaf
1 lb fresh jumbo lump crab meat (which would be my only option here in Indiana!) or 1 lb imitation crabmeat (which would be my only option here in Indiana!)
2 tablespoons Dijon mustard
1 teaspoon Tabasco sauce, to taste
toasted thin slices baguette (for serving)

Steps:

  • Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
  • Trim and finely chop leek.
  • In a large bowl of water wash leek well and lift from water into a large sieve to drain.
  • Finely chop onion.
  • Rinse and finely chop artichoke hearts.
  • Squeeze dry and finely chop spinach.
  • Discard rind from Brie and cut into 1/4-inch pieces.
  • In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
  • Add wine and cook, stirring, 3 minutes.
  • Add cream and simmer, stirring, 1 minute.
  • Add Brie, stirring until it just begins to melt.
  • Remove skillet from heat and stir herbs into mixture.
  • In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
  • Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
  • Serve dip hot with toasts.

Nutrition Facts : Calories 494.8, Fat 36.4, SaturatedFat 20.1, Cholesterol 171, Sodium 797.4, Carbohydrate 9, Fiber 2, Sugar 2.2, Protein 31.8

ARTICHOKE-BRIE DIP



Artichoke-Brie Dip image

This dip is total decadence for artichoke or brie lovers! Served warm with party rye, sourdough bread or crackers, it is sure to be a hit! You can use marinated or water pack artichokes depending on your personal preference. I remove the rind from the Brie prior to use.

Provided by GrammaJeanne

Categories     Lunch/Snacks

Time 40m

Yield 4 cups

Number Of Ingredients 9

2 (6 ounce) jars artichokes, drained & chopped
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
2 tablespoons green onions, chopped fine
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, minced
1 (8 ounce) package brie cheese, cut in small pieces

Steps:

  • Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
  • Add Brie and mix well.
  • Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
  • Serve warm. Great with party rye, sourdough bread, or crackers.

BAKED CRAB DIP



Baked Crab Dip image

We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. -Marie Shelley, Exeter, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 5 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
2 cups sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
2 cups shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
Assorted fresh vegetables, crackers and/or toasted bread cubes

Steps:

  • In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 140mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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