Crab Artichoke Dip Recipe

Name: Crab Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces crab meat; 2 cans artichoke hearts sliced; 8 ounces cream cheese room temperature; 1/4 cup sour cream; 1/2 bunch cilantro finely chopped; 1 lime; 1 pickled jalapeno finely chopped plus 1 -2 tbs pickling liquid; 3 scallions finely chopped; salt and pepper to taste; tortilla chips

Servings: persons

8 ounces crab meat
2 cans artichoke hearts sliced
8 ounces cream cheese room temperature
1/4 cup sour cream
1/2 bunch cilantro finely chopped
1 lime
1 pickled jalapeno finely chopped plus 1 -2 tbs pickling liquid
3 scallions finely chopped
salt and pepper to taste
tortilla chips

1
Preheat oven to 400.
2
In a bowl combine the room temperature cream cheese, sour cream, jalapeno, scallions, lime juice, artichoke hearts, cilantro, salt and pepper.
3
Add one tablespoon of the pickling liquid. I'll keep tasting and adding until I have the heat level I like. I like it when I can taste the heat at the back of my throat. Not too overpowering.
4
Fold in the crab meat.
5
Bake 20-25 minutes until heated through and bubbling.
6
Serve with tortilla chips. Enjoy!

233

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 10 ingredients. The key ingredients include: 8 ounces crab meat, 2 cans artichoke hearts sliced, 8 ounces cream cheese room temperature, 1/4 cup sour cream, and more.

Yes, 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.

Crab Artichoke Dip

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