Hot Artichoke and Crab Dip Recipe - Allrecipes.com
Hot Artichoke and Crab Dip Recipe
  • READY IN 35 mins

Hot Artichoke and Crab Dip

Read Reviews (2)

"My friend had made this recipe. Very tasty! Serve warm with baguette slices." 

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. 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. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  3. Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Feb 03, 2013

I'm proud to be the first person to rate this recipe. I made this to bring to a Superbowl Party and was concerned that there would be any left to bring as we kept "sampling" it. It has a great taste and the cayenne provided just enough bite without being too overwhelming. I'm sure other more experienced cooks will have suggestions how to make this better but for me it's just perfect. It will be definitely be an addition to my entertaining menu.

 
Mar 03, 2013

I forgot to put the bell pepper and onions on the top of this dish, but I don't think it would have made that much difference in the overall taste of this recipe. It was pretty good, but maybe I'd try to add a few things to enhance the flavors. I mixed cracker crumbs with the last of my bread crumbs, and that was a good topping! Thanks for this recipe!

 

2 Ratings

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 273 mg
  • 11%

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

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