Hot Crab & Artichoke Dip Recipe

5 1
Publisher Photo

Hot Crab & Artichoke Dip Recipe

Be the first to add a review
5 1
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

1/4 cup: 178 calories, 13g fat (7g saturated fat), 58mg cholesterol, 325mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Hot Crab & Artichoke Dip in Taste of Home Christmas Annual Annual 2010, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forHot Crab & Artichoke Dip

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Average Rating
Loading Image
Mediabong Goes Here