WARM ARTICHOKE AND CRAB DIP
This dish is a great appetizer to bring to any family event or holiday party. This yummy dip leaves your taste buds jumping for joy and your friends begging for the recipe! Serve with toasted sliced baguettes, crackers, or tortilla chips.
Provided by lindseyz
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Blend cream cheese, mayonnaise, and onion in a bowl using a hand mixer. Gently fold artichoke hearts and imitation crab, Monterey Jack cheese, and Parmesan cheese into the cream cheese mixture; spread into a pie plate.
- Bake in preheated oven until browned and bubbling on top, 15 to 20 minutes.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 6.7 g, Cholesterol 44 mg, Fat 25.4 g, Fiber 0.9 g, Protein 8 g, SaturatedFat 9 g, Sodium 564.9 mg, Sugar 1.7 g
SLOW-COOKER WARM ARTICHOKE AND CRAB DIP
Treat your guests to a cheesy crab dip that's made using Progresso® artichoke hearts. Serve this slow cooked appetizer with crackers.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 34
Number Of Ingredients 13
Steps:
- Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except crackers until well mixed.
- Cover; cook on Low heat setting 2 hours. Serve dip warm with crackers.
Nutrition Facts : Calories 100, Carbohydrate 1 g, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg
WARM CRAB AND ARTICHOKE DIP IN A BREAD BOWL FROM STANDARDS OF EXCELLENCE'S CHEF RACHELLE BOUCHER
Steps:
- 1. Preheat oven to 400°F bake or 375°F convection. 2. To make the toasted bread bowl, cut off the top inch of the loaf and scoop out the bread inside leaving a ½" thick crust. Cut the bread you removed from the inside into bread cubes for dipping. Place bread bowl with the bread lid and bread cubes beside it on a parchment lined baking sheet and toast for 10 minutes. Remove and set aside. 3. To make the crab dip, melt butter and oil in a large sauté pan on medium high heat, add leeks and sauté for about 3 minutes. Add shallots and sauté for 2 more minutes. Stir in Old Bay seasoning. Add half-and-half and heat gently to a simmer. Reduce heat and whisk in cream cheese, a few pieces at a time. Remove from heat and slowly stir in grated cheddar cheese. Add mustard, Tabasco, Worcestershire, lemon juice and salt. Blend well. Add artichoke hearts, crab meat, parsley and black pepper to taste. Stir, taste and adjust seasonings. To serve; with the toasted bread bowl on the sheet pan, pour crab dip into the bowl and heat at 400°F for just 10 minutes until heated through. Garnish with additional chopped parsley and surround with any combination of celery or carrot sticks, cooked artichoke petals, pita chips, sliced bread and toasted bread cubes. When the bread bowl is almost empty, cut it into two bite pieces for a final treat! * for a vegetarian version, substitute crab for one pound of cooked, drained, finely chopped spinach.
WARM CRAB AND ARTICHOKE DIP WITH FRENCH BREAD
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes. 2. Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.
WARM CRAB AND ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees. In a medium bowl, stir together the cream cheese, mayonaise, Parmesan cheese, chopped onion, Worcestershire sauce, lemon juice (or wine), horseradish, and a small amount of pepper to taste. Fold in artichoke and crabmeat. Scrape mixture into a baking dish. Sprinkle bread crumbs over top. Bake at 350 degrees for 20 minutes. Turn oven to 400 degrees and bake another five minutes. Serve warm.
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