Best 4 Warm Artichoke And Crab Dip Recipes

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Craving the ultimate appetizer that tantalizes your taste buds and brings warmth to your soul? Prepare to embark on a culinary journey with our remarkable recipe for "Warm Artichoke and Crab Dip." This heavenly dish combines the exquisite flavors of artichoke hearts, succulent crab meat, and a symphony of herbs and spices, all nestled in a delectable creamy sauce. It's a guaranteed crowd-pleaser, perfect for gatherings, parties, or simply as a delightful treat for yourself. Get ready to elevate your taste buds as we guide you through the simple steps to create this irresistible dip that will leave you craving more.

Let's cook with our recipes!

WARM ARTICHOKE AND CRAB DIP



Warm Artichoke and Crab Dip image

This dish is a great appetizer to bring to any family event or holiday party. This yummy dip leaves your taste buds jumping for joy and your friends begging for the recipe! Serve with toasted sliced baguettes, crackers, or tortilla chips.

Provided by lindseyz

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 (8 ounce) package cream cheese, room temperature
1 cup mayonnaise
⅓ cup chopped onion
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) package imitation crabmeat, chopped
1 cup shredded Monterey Jack cheese
¾ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Blend cream cheese, mayonnaise, and onion in a bowl using a hand mixer. Gently fold artichoke hearts and imitation crab, Monterey Jack cheese, and Parmesan cheese into the cream cheese mixture; spread into a pie plate.
  • Bake in preheated oven until browned and bubbling on top, 15 to 20 minutes.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 6.7 g, Cholesterol 44 mg, Fat 25.4 g, Fiber 0.9 g, Protein 8 g, SaturatedFat 9 g, Sodium 564.9 mg, Sugar 1.7 g

SLOW-COOKER WARM ARTICHOKE AND CRAB DIP



Slow-Cooker Warm Artichoke and Crab Dip image

Treat your guests to a cheesy crab dip that's made using Progresso® artichoke hearts. Serve this slow cooked appetizer with crackers.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h10m

Yield 34

Number Of Ingredients 13

1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly shredded Parmesan cheese (2 oz)
1/2 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 container (16 oz) lump crabmeat
1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
2 cups shredded mozzarella cheese (8 oz)
4 cloves garlic, finely chopped
1/4 teaspoon red pepper sauce
Assorted crackers, if desired

Steps:

  • Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except crackers until well mixed.
  • Cover; cook on Low heat setting 2 hours. Serve dip warm with crackers.

Nutrition Facts : Calories 100, Carbohydrate 1 g, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

WARM CRAB AND ARTICHOKE DIP WITH FRENCH BREAD



WARM CRAB AND ARTICHOKE DIP WITH FRENCH BREAD image

Number Of Ingredients 11

1/2 cup mayonnaise
1 tablespoon lemon juice
8 ounces frozen artichoke hearts, thawed and chopped
8 ounces shelled cooked crab
1/4 cup grated parmesan cheese
1/2 teaspoon kosher salt
1/4 cup sliced almonds
1 baguette (8 to 12 oz.)
4 teaspoons olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves

Steps:

  • 1. Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes. 2. Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.

WARM CRAB AND ARTICHOKE DIP



WARM CRAB AND ARTICHOKE DIP image

Categories     Shellfish     Vegetable     Appetizer     Bake

Yield makes about 3 cups

Number Of Ingredients 11

1 pkg.(5 oz.) cream cheese, softened
1/2 cup mayonaise
1 cup Parmesan cheese, grated or shredded
1/2 cup Walla Walla or any sweet onion, finely chopped
1 tsp. Worcestershire sauce
1 Tbs. fresh lemon juice or dry white wine
1 tsp. horseradish, drained
1 (13oz.) can plain (not marinated) artichoke hearts, well drained and chopped
6 oz. shredded Dungeness crab or similar crabmeat
3 Tbs. unseasoned bread crumbs
freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, stir together the cream cheese, mayonaise, Parmesan cheese, chopped onion, Worcestershire sauce, lemon juice (or wine), horseradish, and a small amount of pepper to taste. Fold in artichoke and crabmeat. Scrape mixture into a baking dish. Sprinkle bread crumbs over top. Bake at 350 degrees for 20 minutes. Turn oven to 400 degrees and bake another five minutes. Serve warm.

Tips:

  • For the creamiest dip, use a combination of cream cheese and sour cream.
  • If you don't have fresh crab, you can use canned crab meat. Just be sure to drain it well before using.
  • To make the dip ahead of time, simply prepare it as directed and then store it in the refrigerator for up to 2 days. When ready to serve, reheat the dip in a preheated oven at 350°F for 15-20 minutes, or until heated through.
  • Serve the dip with a variety of dipping options, such as crackers, bread, or vegetables.
  • For a richer flavor, top the dip with grated Parmesan cheese before baking.

Conclusion:

Warm artichoke and crab dip is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy texture, savory flavor, and cheesy topping, this dip is sure to be a hit with everyone who tries it. So next time you're looking for a crowd-pleasing appetizer, give this warm artichoke and crab dip a try.

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