Best 10 Warm Crab And Artichoke Dip With French Bread Recipes

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Appetizers hold a special place in the world of culinary experiences, tantalizing taste buds and setting the tone for a delightful meal to come. Among these delectable delights, few can rival the allure and heartwarming charm of a warm crab and artichoke dip, a culinary masterpiece that combines the succulent flavors of crab and artichoke in a creamy, cheesy embrace. Served alongside crispy, golden French bread, this dish transforms any gathering into an unforgettable occasion, a symphony of flavors that will leave your guests craving more. As you embark on a culinary adventure to discover the best recipe for warm crab and artichoke dip with French bread, let us guide you through the essential steps and ingredients that will elevate your dish to greatness.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE AND CRAB DIP BREAD



Artichoke and Crab Dip Bread image

Artichoke and Crab Dip Bread is like having your favorite crab dip baked onto some crusty French bread. Makes a great appetizer or accompaniment to a meal.

Provided by Christin Mahrlig

Categories     Appetizer     Bread

Number Of Ingredients 16

6 ounces cream cheese, (softened)
1/4 cup mayonnaise
4 green onions, (sliced)
1 (8-ounce) package shredded mozzarella
1 teaspoon Worcestershire sauce
1 teaspoon Creole seasoning or Old Bay Seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup shredded Parmesan cheese, divided
1 (14-ounce) can artichoke hearts, (chopped)
1 (8-ounce) can crab meat or 8 ounces fresh crab meat
1 cup shredded Italian Four Cheese Blend
1 loaf French bread
chopped fresh parsley, opitional

Steps:

  • Preheat oven to 425 degrees.
  • In a large bowl, combine cream cheese, mayonnaise, green onions, mozzarella cheese, Worcestershire sauce, garlic powder, onion powder, pepper, salt, and 1/2 cup Parmesan. Stir to combine.
  • Fold in crab meat and artichoke hearts.
  • Cut French bread in half lengthwise and place on a baking sheet cut side up. Spread crab mixture evenly on the two halves.
  • Sprinkle remaining Parmesan and the Italian Four Cheese on top.
  • Bake for 8 to 10 minutes. Turn broiler on and broil until cheese is bubbling and turning golden brown in spots.

Nutrition Facts : Calories 327 kcal, ServingSize 1 serving

WARM CRAB ARTICHOKE DIP IN A BREAD BOWL



Warm Crab Artichoke Dip in a Bread Bowl image

Crab Artichoke Dip in a Bread Bowl is the perfect EASY appetizer for tailgating or celebrating with friends. This delicious crab and artichoke dip is cheesy, hot, and so good. The Super Bowl won't be the same without this simple bread bowl dip!

Provided by Becky Hardin - The Cookie Rookie

Categories     Appetizer

Time 30m

Number Of Ingredients 16

1 large round loaf (or 2 small round loaves Sourdough or Rye Bread)
8 ounces low fat cream cheese (at room temperature)
1/2 cup mayonnaise (I prefer olive oil mayo)
1/2 cup low fat sour cream
14 ounces artichoke hearts (drained, rinsed, and chopped (I love the grilled artichokes that come in a jar, extra flavor!))
12 ounces lump crab meat (you can use imitation crab but the real stuff is so much better! If using crab meat from a can, drain.)
1/2 cup red pepper (finely chopped)
1/2 cup green onion (chopped)
1 tablespoon buffalo hot sauce (or regular hot sauce)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup grated parmesan cheese
1 1/4 cup shredded Mozzarella cheese (divided)
1/2 cup shredded Pepper Jack cheese (see note)
**NOTE: If you don't want this to be spicy (substitute Borden shredded Sharp White Cheddar cheese in place of the pepper jack)

Steps:

  • Preheat oven to 400F
  • Cut the top off of the loaf of bread. Hollow out the bread, leaving 1/2 inch wall on all sides, to create the bowl. Tear or chop the bread you removed into chunks or cubes. Set bread bowl and cubes onto a large baking sheet and place in the oven for 10 minutes to toast. Remove from the oven and set aside.
  • In a large bowl, stir together the cream cheese, mayo, and sour cream. Stir until smooth.
  • Stir in the chopped artichokes, crab meat, peppers, onions, both sauces, garlic pepper, and salt and pepper to taste.
  • Finally, stir in the parmesan, 1 cup mozzarella, and pepper jack.
  • Spoon the mixture into the bread bowl and pat down with your spoon to pack. Sprinkle with the remaining 1/4 cup mozzarella.
  • Bake for 15-20 minutes until the dip is fully heated through, melty, and bubbly.
  • Serve with pita chips, bagel chips, and the toasted bread chunks from the inside of the bowl.
  • Enjoy!

Nutrition Facts : Calories 697 kcal, Carbohydrate 17 g, Protein 42 g, Fat 50 g, SaturatedFat 16 g, Cholesterol 118 mg, Sodium 2242 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

WARM CRAB AND ARTICHOKE DIP WITH FRENCH BREAD



Warm Crab and Artichoke Dip with French Bread image

Keep most of the ingredients for this splurge-worthy appetizer on hand, then pick up fresh crab and bread, and put it together in 10 minutes.

Provided by Patrick Sheridan, Monterey, CA

Time 25m

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:

  • 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.
  • 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.
  • Note: Nutritional analysis is per serving.

Nutrition Facts : Calories 255, Carbohydrate 27, Cholesterol 38, Fat 11, Fiber 2.9, Protein 13, SaturatedFat 1.8, Sodium 624

HOT ARTICHOKE AND CRAB DIP



Hot Artichoke and Crab Dip image

My friend had made this recipe. Very tasty! Serve warm with baguette slices.

Provided by bernett5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 35m

Yield 20

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  • Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g

BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g

HOT ARTICHOKE CRAB DIP



Hot Artichoke Crab Dip image

Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.

Provided by Andrew Zimmern

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 15

8 ounces lump crab meat, picked over
2/3 cup mayonnaise
2 tablespoons Madeira wine
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 pinch cayenne pepper
1 pinch ground white pepper
1 clove garlic
1/2 bunch parsley
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 1/2 quarts water
2 lemons, divided
2 cans artichoke hearts packed in water (14oz can), or 6 fresh artichokes (see Step 2 for preparation)
White bread (such as Pullman loaf)
2 tablespoons unsalted butter, room temperature

Steps:

  • Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
  • (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
  • Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
  • Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
  • Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
  • Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

HOT CRAB & ARTICHOKE DIP



Hot Crab & Artichoke Dip image

A quick, easy & tasty appetizer for your next dinner party or with cocktails. Serve with sliced baguette, crackers or veggies.

Provided by CountryLady

Categories     Crab

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese
2 (170 g) cans crabmeat
1 1/2 cups marinated artichoke hearts, chopped
1/2 cup mayonnaise
1 cup grated parmesan cheese (or combo) or 1 cup mozzarella cheese (or combo)
1/4 cup red pepper, finely chopped
1/4 cup yellow pepper, finely chopped

Steps:

  • Combine softened cream cheese with other ingredients in an ovenproof casserole dish.
  • Heat at 350°F for 15 minutes or until hot and bubbly.
  • (OR heat in microwave for 2- 3 minutes)
  • Remove from oven and stir.

HOT CRAB AND ARTICHOKE DIP



Hot Crab and Artichoke Dip image

A zesty variation of the traditional artichoke dip. Found in Dining by Design Stylish Recipes Savory Settings...Junior League of Pasadena, Inc. I haven't made it yet but my neighbor did for a luncheon...I thought it was good for a nice change. Serve with assorted crackers and /or warm baguette slices.

Provided by mama smurf

Categories     Crab

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1/2 medium red bell pepper, chopped
1 (14 ounce) can artichoke hearts, drained, chopped (in water)
3/4 cup mayonnaise
1/3 cup parmesan cheese, grated
1/4 cup green onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon jalapeno chile, finely choppped
1 1/2 teaspoons lemon juice
1/2 teaspoon celery salt
8 ounces crabmeat, drained
salt and pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Warm the oil in a medium nonstick skillet over medium-high heat. Add the bell pepper. Saute for 3-4 minutes or until light brown. Remove to a large bowl.
  • Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt. Mix in the crab. Season with the salt and pepper.
  • Put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side.
  • Bake for 30 minutes or until the top is light golden brown and bubbly. Serve with the crackers and baguette slices.

HOT CRAB & ARTICHOKE DIP



Hot Crab & Artichoke Dip image

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

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3-1/2 cups.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts :

HOT CRAB-ARTICHOKE DIP



Hot Crab-Artichoke Dip image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Delicious baked crab and artichoke dip - perfect for a hot snack that's made using Old El Paso® green chilies.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 40m

Yield 15

Number Of Ingredients 9

1/3 cup Yoplait® plain fat-free yogurt
3 tablespoons reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
6 ounces imitation crabmeat, chopped
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 can (4 1/2 ounces) Old El Paso™ chopped green chilies, drained
Dash of paprika
60 water crackers

Steps:

  • Heat oven to 350°. Spray 1-quart casserole with cooking spray. Mix yogurt, mayonnaise, cheese and garlic in medium bowl. Stir in crabmeat, artichoke hearts and chilies. Spoon into casserole.
  • Bake uncovered about 25 minutes or until golden brown and bubbly. Sprinkle with paprika before serving. Serve with crackers.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 5 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 1 g, TransFat 0 g

Tips:

  • Use high-quality ingredients: Fresh crab and artichoke hearts will make a big difference in the flavor of the dip.
  • Don't overcook the crab: Crab meat is delicate and can easily overcook. Cook it just until it is heated through, about 2-3 minutes.
  • Use a good quality cheese: A sharp cheddar or Parmesan cheese will give the dip a rich, cheesy flavor.
  • Don't be afraid to experiment: You can add other ingredients to the dip, such as chopped bacon, sautéed mushrooms, or roasted red peppers.
  • Serve the dip warm: This dip is best served warm, with crusty bread or crackers.

    Conclusion:

    Warm Crab and Artichoke Dip is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy, cheesy texture and flavorful combination of crab and artichoke, this dip is sure to be a hit at your next party or gathering.

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