Crab Asiago Artichoke Dip Recipes

ASIAGO ARTICHOKE DIP

Steps:

• Mash up the artichoke hearts in a bowl along with the minced garlic.
• Add the other ingredients.
• Mix it all together and refrigerate until using.
• All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!

HOT ASIAGO CRAB & ARTICHOKE DIP RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. Beat the cream cheese, mayo, and yogurt together until smooth. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese. Fold in artichokes and crab. Season to taste with salt and pepper. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.. Bake for about 20 minutes, until bubbly and golden brown. To make the pico, toss all ingredients together and set aside until ready to serve. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.

HOT ARTICHOKE AND CRAB DIP

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.

SIMPLY FABULOUS ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 375 degrees F.
• Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
• Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, salt, and pepper.
• Spread mixture evenly into a 2 quart casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, and garnish with remaining green onion.
• Serve hot.
• (This dip is great with tortilla chips, baguette slices, crackers or raw vegetables.).