Hot Crab & Artichoke Dip Recipe

Be the first to write a review

Rate recipe

The addition of crabmeat makes this artichoke spread a little more special than most. The recipe proves that great-tasting dishes don't have to take a lot of time to prepare!—Emily Almaguer, x

[X]

Rate Hot Crab & Artichoke Dip Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hot Crab & Artichoke Dip Recipe

Prep: 20 min. Bake: 20 min.

Yield: 14 Servings

20 20 40

Ingredients

1 medium leek (white portion only), thinly sliced
2 tablespoons olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 package (8 ounces) cream cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup (4 ounces) Gruyere cheese, divided
1/2 cup sour cream
1/3 cup plus 2 tablespoons shredded Asiago cheese, divided
Cubed French bread

Directions

In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese.
Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread. Yield: 3-1/2 cups.

Nutritional Facts 1/4 cup (calculated without bread) equals 178 calories, 13 g fat (7 g saturated fat), 58 mg cholesterol, 325 mg sodium, 4 g carbohydrate, trace fiber, 11 g protein.

Originally published as Hot Crab & Artichoke Dip in Taste of Home Christmas Annual Annual 2010, p12

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.