Cashew Crab Artichoke Dip – a delicious recipe with lump crabmeat, hearts, red bell pepper, scallions, chili peppers, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
I usually use Anaheim chiles, which range from mild to moderate intensity, but you can use milder or hotter chiles (such as jalapenos) depending on your preference. You may use canned or fresh chiles. If using fresh chiles, first roast them to remove their skins.
2
Clean and finely chop the bell pepper, scallions and chile peppers then saute in olive oil until tender.
3
Drain and pick through crabmeat with a fork, then roughly chop the artichoke hearts.
4
Mix crabmeat, artichoke, mayo, parmesan and 1/2 cup of cashews, then stir in pepper mixture. Spoon into 1 quart casserole dish, pre-sprayed with cooking oil, then top with remaining 1/2 cup cashews.
5
Bake at 375F for 25 minutes or until bubbly. Serve with assorted crackers. If you're taking this dip on the road, skip the oven and instead put the dip in a crock pot and cook at medium-high until bubbly.
499
kcal
Calories
51
g
Fat
4
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 (6 ounce) cans lump crabmeat, 1 (14 ounce) can artichoke hearts, 1 red bell pepper, 3 scallions, and more.
Yes, Cashew Crab Artichoke Dip falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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