Recipe by Anne
"Jalapeno pepper spices up this hot crab dip! Almonds add a little crunch to the creaminess. Artichokes and Parmesan cheese round out the flavor nicely."
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1 1/2 teaspoons
chopped red bell pepper
1 (14 ounce) can
artichoke hearts, drained and chopped
grated Parmesan cheese
sliced green onions
finely chopped jalapeno peppers
1 1/2 teaspoons
toasted sliced almonds
We thought this was fantastic. I made it as an appetizer, and we nearly skipped the main course. I even used fake crab-meat. I also went a little heavy on the hot peppers which tunred out great.
I don't know if I made it incorrectly but it was very oily and did not taste good. I will not make it again.
The jalapeno is a welcome twist to the standard crab/artichoke dip. Everyone at the party agreed. I tried it with and without the jalapenos and both were great, so if you're not into spicy, leave them out and it's still very good.
This recipe was good, but I altered it a bit. Instead of parmesean & fresh pepper, I used shredded monteray jack & cheddar and roasted red peppers. I also omitted the almonds. It is a bit oily when it comes out of the oven, but you just need to dab up the puddles of oil with a napkin.
I have made this a few times always to rave reviews. I'm not crazy about mayo in hot dips so I substitute 8 ounces of softened cream cheese (regular or reduced fat). It makes it more substantial. I also use 1-2 fresh chopped jalapenos as we like very spicy foods. Great dip though and very easy to make.
Yum! I followed most of the recipe. I used roasted red pepper from the jar-not marinated with oil. Chopped it up and mixed all the ingredients in, except that I substituted celery salt for Old Bay and used 2 tbs. jalapeno - I like it hot. Not too oily, but has anyone thought of using panko bread crumbs on top?
Absolutely needs the jalapenos doubled. I used 1/4 cup walnuts and mixed them right in instead of sprinkling on top. I also used the roasted red pepper instead of oil and a fresh one as another reviewer suggested. Good suggestion! I baked this in 3 Corning Wear big ramekins and it was wonderful. They were not oily on top at all as some others had problems with. Could it be that the oil went around all the dishes instead of just one? This is a good sized recipe because I kept one dish for my husband and myself and took the others to a cocktail party with some plain crackers, so the crackers would not fight the flavors of the dip.
I made this last night for a party. It is pretty good. Not outstanding, but good. I think next time I would use the whole jalapeño. I think it could use a little more cheese too- maybe a cup worth. All in all a success just may need to tweak it next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Crab and Jalapeno Dip
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 63
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See how to make a creamy crab dip baked in a bread bowl.
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It tastes just like the jalapeno poppers you love!