Recipe by Chef John
"This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!"
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2 (8 ounce) packages
cream cheese, softened
lump crabmeat, drained
1 (14 ounce) can
artichoke bottoms, drained and chopped
shredded white Cheddar cheese
finely diced red bell pepper
chopped green onions
lemon, zested and juiced
chopped fresh tarragon
cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf
shredded white Cheddar cheese
This is a nice looking dish. It was good, but a bit bland so I added garlic powder, old bay, and a bit more cayenne pepper. Thank you for the clear instructions and recipe Chef John :)
Kind of bland, we followed the recipe to the "T", we added more cayenne but recipe missing flavor.
I have made this recipe for several group meetings and it has been loved! However, since I live in rural Costa Rica, I have had to substitute for some of the items! Had to use canned crab (drained), leave out the tarragon (not available here), and use local cheeses (mostly goat) since other cheeses are imported and cost $7+/- an ounce! I did add a few jalapeno peppers (finely chopped). I also made it with mushrooms instead of the crab (canned crab is $5 for a small tin) and it went over well! I highly recommend this recipe and know that it can be varied and still be great!
The bread bowl sounds wonderful but I threw everything into a crock pot the night before. I put it on 3 hours before my guests arrived the next morning - stirred it up once it was hot. I threw down some crackers and while my family was chowing down someone suggested tortilla chips so I put those out as well! It was a big hit and super easy to do the night before so that I could focus on other aspects of my cook out!
This recipe was a perfect foundation! Super easy to put together and tastes delish. I know some people had mentioned that it was a little bland. So, to overcome that, I added a little more garlic (3 cloves), and some spices (oregano and basil). I added 1/4 cup of parmsean cheese, only used 1 package of cream cheese, and added 1/2 cup of sautéed spinach. Also, I'm sure it would taste better with real lump crab meat, but I used imitation crab meat which was $3 instead of $15, it still tasted wonderful and gave it great crab flavor and texture. This dip was gone in 30 min, and even my pickiest guests thought it was amazing!! I will definitely make this again and again.
We made it with some left over king crab (I know, right!?). I loved the way all the flavors blended, added about 2T of hot jalapeno juice to add just the right amount of kick. It is just a bit bland, but hey you can always add spice, much more difficult to take it out. Good stuff!!
I am not sure why people haven't rated this recipe? It was last year's Superbowl treat and we loved it. This year I have crab I caught out by the Farallon Islands just outside San Francisco bay, compared to last years store bought container crab this years should be delicious!!! MMMmmm I can't wait to have this again even if my beloved Forty Niners didn't make the superbowl. Go Manning and Denver. No way I can root for Seattle sea peasants :)
Thanks for the recipe Chef John you are "the" man
I made this recipe for a New Years Eve party I attended. I followed this recipe exactly and found the recipe perfect. By midnight there was none left except the bread bowel which was going to be enjoyed the next day. I wish I could have found a gluten-free bread to make this in so I could have enjoyed the best part!!!Only thing I couldn't do was discard the top and inside of the bread...great for dipping/spreading...even if I couldn't. I was tempted to add more garlic, tarragon, or green onions...glad I didn't. Perfect blend!! Thanks you, Chef John, this recipe was perfect and appreciated by all!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Crab and Artichoke Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 414
** Calories from Fat: 225
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