Artichoke Crab Dip Recipe

Once thoroughly combined spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly. Transfer the dip to a 9 inch pie dish and sprinkle top with bread crumbs. Slow cooker combine the artichokes cheeses crabmeat sour cream salt pepper and spinach.

Olivia Luz

This was a great base recipe thanks chef john. Cover and boil for 3 5 minutes or until wilted. Spread crab mixture into the prepared baking dish. Just mix everything together then bake until bubbly and golden brown on the top. Of water to a boil.

In a large saucepan bring 1 2 in. Stir in artichoke hearts crab meat 1 2 cup fontina cheese pepper jack cheese green onions and worcestershire. This baked crab and artichoke dip is made and served in a bread bowl that you can eat too. Crab artichoke dip is a really simple dip recipe made from canned coarsely chopped artichoke and cooked crab meat. Season with salt and pepper to taste.

Combine cream cheese and mayonnaise in a large bowl until smooth. Preheat oven to 425. Gently stir artichoke hearts crab parmesan cheese 1 3 cup green onion 1 3 cup red bell pepper and cayenne pepper into cream cheese mixture. I also used 1 t parsely in place of the tarragon because i m not a tarragon. In a large bowl stir together cream cheese mayonnaise 1 cup of monterey jack cheese parmesan artichoke hearts garlic crabmeat green onions and worcestershire and.

RELATED ARTICLE :

homemade orecchiette pasta
healthier bran muffins
healthy halloween roasted red pepper hummus

The total time to make this warm crab dip about 30 minutes. I was looking for recipes for the holidays but didn t want to make as much so first i cut the ingredients by half for the trial. Mix all ingredients together in a large bowl. Sprinkle with remaining 1 2 cup fontina cheese. The total time to make this warm crab dip about 30 minutes.

Sprinkle with remaining 1 2 cup fontina cheese. Combine cream cheese and mayonnaise in a large bowl until smooth. In a large saucepan bring 1 2 in. This was a great base recipe thanks chef john.