Best 4 Warm Crab And Artichoke Dip Recipes

Are you looking for a dish that is both flavorful and easy to make? If so, then warm crab and artichoke dip is the perfect recipe for you. This delicious appetizer is made with a creamy and cheesy sauce, crab meat, artichoke hearts, and a variety of seasonings. It's the perfect dip for any occasion, whether you're hosting a party or just want a quick and easy snack.

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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:

Use fresh ingredients: The quality of your ingredients will greatly impact the taste of your dip. Use fresh crab meat, artichoke hearts, and cream cheese.
Don't overcook the crab meat: Crab meat is delicate and can easily become tough if overcooked. Cook it just until it is heated through.
Use a good quality cheese: The cheese is one of the main ingredients in this dip, so it's important to use a good quality cheese. A sharp cheddar or Parmesan cheese will give your dip a lot of flavor.
Don't skimp on the seasonings: Season your dip with salt, pepper, and garlic powder to taste. You can also add other seasonings, such as cayenne pepper or paprika, to give it a little kick.
Serve the dip warm: Crab and artichoke dip is best served warm. You can either serve it immediately after making it or reheat it in the oven before serving.

Conclusion:

Crab and artichoke dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It's creamy, cheesy, and full of flavor. Follow these tips to make the best crab and artichoke dip possible.