Fresh crab meat and artichoke hearts are combined to make this creamy Hot Artichoke and Crab Dip.
Viking's Hot Crab and Artichoke Dip
Fresh crab meat and artichoke hearts mixed into a creamy dip? Delicious!
Recipe Details
Servings: 8 servings
Calories: 424kcal
Ingredients
- 1 teaspoon unsalted butter
- Two 14-ounce cans artichoke hearts, drained
- 8 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 cup mayonnaise
- 2 tablespoons Creole seasoning
- 3 teaspoons tabasco sauce, or more to taste
- 3 tablespoons freshly squeezed lemon juice
- 8 whole green onions, very thinly sliced (divided)
- 10 ounces fresh lump crabmeat
- salt and freshly ground black pepper, to taste
- crackers or baguette slices, for serving
Instructions
- Preheat the oven to 350°F. Butter a 9x9-inch pan with 1 teaspoon butter.
- Place the artichoke hearts in a food processor and pulse 2 to 3 times to chop (don't puree). Add the cream cheese, Parmesan cheese, mayonnaise, seasoning, tabasco and lemon juice. Pulse 2 to 3 more times just to combine. Transfer to a medium bowl and stir in ⅔ of the green onions, reserving the remaining green onions for garnish.
- Gently fold in the crabmeat. Taste and adjust the seasoning as needed with salt and pepper. Spoon the dip into the prepared pan. Bake until hot throughout and brown and bubbling around the edges, 15 to 20 minutes.
- Remove from the oven and top with remaining green onions. Serve immediately with crackers or baguette slices.
Nutrition
Serving: 1serving, Calories: 424kcal, Carbohydrates: 13g, Protein: 15g, Fat: 36g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 953mg, Potassium: 460mg, Fiber: 5g, Sugar: 2g, Vitamin A: 1357IU, Vitamin C: 15mg, Calcium: 189mg, Iron: 1mg
Can I mix all the ingredients together and bake it the next day?
I think that might work!
make sure you use unsalted butter, it makes a difference….it was very good but i didn’t have the unsalted butter and it was salty….other than that …definitely a keeper with a few tweaks to control the salt….thanks
I like the addition of creole seasoning and tabasco. It really gave it a kick