Creamy Crab and Artichoke Dip Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Photo by DonnaFloyd

Cooking Level: Intermediate

Home Town: Lititz, Pennsylvania, USA
Living In: Lewes, Delaware, USA

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Photo by Brooke Laurel
Reviewed: Sep. 9, 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!
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Photo by Brooke Laurel

Cooking Level: Intermediate

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Reviewed: 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.
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