Crab and Artichoke Dip Recipe

Name: Crab and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped shallots; 1/2 cup chopped garlic; 2 tablespoons olive oil; 8 ounces chopped artichoke hearts; 8 ounces Dungenesss crab meat; 4 cups spinach; 1 cup heavy cream; 1 teaspoon crushed red pepper; 1/2 cup diced tomatoes; 1 cup Boursin; 1 cup bread crumbs

Servings: persons

2 cups chopped shallots
1/2 cup chopped garlic
2 tablespoons olive oil
8 ounces chopped artichoke hearts
8 ounces Dungenesss crab meat
4 cups spinach
1 cup heavy cream
1 teaspoon crushed red pepper
1/2 cup diced tomatoes
1 cup Boursin
1 cup bread crumbs

1
Preheat oven to 375 degrees F.
2
Saute shallots and garlic in olive oil until caramelized.
3
Add the artichokes and crab, and saute.
4
Add spinach, cream, crushed red pepper, tomatoes, and cheese.
5
Stir.
6
Let it simmer then puree mixture.
7
Place in casserole dishes and top with bread crumbs.
8
Bake for 7 minutes.
9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
10
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups chopped shallots, 1/2 cup chopped garlic, 2 tablespoons olive oil, 8 ounces chopped artichoke hearts, and more.

Yes, Crab and 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.

Crab and Artichoke Dip

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