HOT ARTICHOKE AND CRAB DIP
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
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
ARTICHOKE-CRAB SPREAD
Artichoke, crabmeat and cheese blend into a savory spread served with bread slices.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 48
Number Of Ingredients 7
Steps:
- Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray.
- Place all ingredients except bread in cooker.
- Cover and cook on low heat setting 1 to 1 1/4 hours (or high heat setting 30 to 45 minutes) or until cream cheese is melted. Stir until cheese is smooth.
- Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.
- Serve with bread slices. Spread will hold up to 3 hours.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 80 mg
HOT CRAB AND JALAPENO DIP
Jalapeno pepper spices up this hot crab dip! Almonds add a little crunch to the creaminess. Artichokes and Parmesan cheese round out the flavor nicely.
Provided by Anne
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 50m
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.
- In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.
- Transfer the mixture to an 8x8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 2.2 g, Cholesterol 10.3 mg, Fat 7 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 194 mg, Sugar 0.3 g
ARTICHOKE & JALAPENO CRAB DIP
This has always been a great potluck dish-I haven't found anyone yet who hasn't loved it! The rich and creamy crab and artichoke flavors get an extra surprising spike from the jalapenos. -Keely Clary, Spirit Lake, Idaho
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.
Nutrition Facts : Fat 19 g fat (6 g saturated fat), Cholesterol 33 mg cholesterol, Sodium 273 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 0 fiber, Protein 5 g protein.
HOT CRAB AND ARTICHOKE DIP
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
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 AND JALAPENO DIP WITH PITA TRIANGLES
Steps:
- In a small heavy skillet cook the bell pepper in the oil over moderate heat stirring until it is softened and let it cool. In a large bowl combine the bell pepper the artichoke the mayo the scallions the pimiento the parmesan the lemon juice the worcestshire sauce the jalapeno pepper and the celery salt blend the mixture until it is combined well and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. Preheat oven to 375 degrees for 25 to 30 minnutes or until the top is golden and the mixture is bubbly. serve the dip with the pita triangles Pita Triangles Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in one tight layer in a jelly roll pan brush them lightly with the butter and season them lughtly with slat, Bake the triangles in the upper third of a preheated 375 degree oven for 10 to 12 minutes or until they are crisp and golden and lwt them cool in the pan.
HOT CRAB AND ARTICHOKE DIP
Categories Condiment/Spread Dairy Shellfish Vegetable Bake Cocktail Party Buffet Parmesan Crab Artichoke Bell Pepper Winter Jalapeño Gourmet
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.
- Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
- Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
- Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.
HOT ASIAGO CRAB & ARTICHOKE DIP RECIPE - (4.5/5)
Provided by á-26060
Number Of Ingredients 18
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 CRAB, ARTICHOKE, AND JALAPENO SPREAD
This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye.
Provided by cookiedog
Categories Spreads
Time 2h15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- In a nonstick skillet, heat canola oil over medium heat.
- Add jalapeño and red pepper; saute for 5 minutes or until tender.
- Combine sauteed peppers with remaining ingredients in a medium bowl.
- Mix well and spoon into prepared slow cooker.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
- Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.
Nutrition Facts : Calories 479.4, Fat 30.8, SaturatedFat 5.5, Cholesterol 51.5, Sodium 1323.2, Carbohydrate 36.5, Fiber 8, Sugar 6.8, Protein 19.1
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- In a medium-sized mixing bowl, stir together cream cheese, sour cream, mayo and worcestershire until thoroughly combined. Stir in cheese and artichokes. Season to taste with kosher salt, pepper and lemon juice.
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