Creamy Crab and Artichoke Dip Recipe - Allrecipes.com
Creamy Crab and Artichoke Dip Recipe
  • READY IN 25 mins

Creamy Crab and Artichoke Dip

Recipe by  

"Chopped artichokes and imitation crabmeat, lots of Parmesan cheese, and chopped green onions are baked in a creamy base for an easy party favorite."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    25 mins

Directions

  1. Chop artichoke hearts. Set aside.
  2. In medium bowl stir together cream cheese and mayonnaise. Stir in artichoke hearts, Parmesan cheese and onions. Fold in imitation crabmeat.
  3. Spoon into 9-inch pie plate or two 2-cup casseroles**. Bake, uncovered, at 375 degrees F about 25 minutes or until heated through. Garnish as desired. Serve with crackers.
Kitchen-Friendly View

Footnotes

  • *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
  • **NOTE: If using two 2-cup casseroles, one may be refrigerated and baked up to 24 hours later. Increase baking time by 5 minutes for refrigerated casserole.
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Reviews More Reviews

Sep 09, 2012

I must say I was looking for a dip that used crab, not imitation crab (I'm not really sure what that is, actually!). So I used the same quantity of canned crab lump meat. I thought it might be a bit acidic with all that artichoke, so I cut back on it a little. Other than that, the only thing I changed was the addition of a tablespoon of seeded mustard & it was delicious. Very creamy & crabby, with enough zing to make it really more-ish!

 
Aug 11, 2012

Will make again! I made the following adjustments according to what I had on hand: I substituted 1/3 fat Neufchatel cheese, light mayonnaise, dehydrated onions, and also added spinach. I didn't really measure but did have to add extra mayo since I added an ingredient. Sour cream would've been nice for a creamier flavor but once heated through, the taste is not too "mayo-y". I will definately make again and just use sour cream and also add a little salt.

 

4 Ratings

Jan 17, 2013

I have made this many times, and it is always a hit! The recipe can easily be doubled to serve more if needed.

 

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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 282 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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