Crab & Artichoke Dip Recipe

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Crab & Artichoke Dip Recipe
Crab & Artichoke Dip Recipe photo by Taste of Home
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Crab & Artichoke Dip Recipe

Read Reviews
4 1 1
Publisher Photo
Nearly every time my girlfriends and I get together, we dip into this rich and creamy snack and our favorite bottle of wine. It’s so convenient to use the slow cooker to make this recipe—it’s a perfect fit for our relaxed friends nights. —Connie McKinney, Marshall, Missouri
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 3 cups fresh baby spinach
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded Havarti cheese
  • 1 can (6 ounces) lump crabmeat, drained
  • 1/2 cup sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Assorted crackers

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain.
In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers. Yield: 3-1/2 cups.
Originally published as Crab & Artichoke Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p24

Nutritional Facts

1/4 cup (calculated without crackers): 158 calories, 12g fat (8g saturated fat), 50mg cholesterol, 279mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 9g protein.

  • 3 cups fresh baby spinach
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded Havarti cheese
  • 1 can (6 ounces) lump crabmeat, drained
  • 1/2 cup sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Assorted crackers
  1. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain.
  2. In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers. Yield: 3-1/2 cups.
Originally published as Crab & Artichoke Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p24

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anitamm User ID: 7158753 196186
Reviewed Mar. 28, 2014

"I used gouda instead of havarti and added chopped water chestnuts. Was good, but should have had 2 cans of crabmeat."

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