Crab-Artichoke Dip Recipe

Name: Crab-Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons oil; 12 medium red bell pepper, diced; 1 (14 ounce) can artichoke hearts, drained and chopped; ½ cup mayonnaise; ½ cup parmesan cheese, grated; 1 ½ teaspoons Worcestershire sauce; 1 tablespoon pickled jalapeno pepper, finely chopped; 1 ½ teaspoons fresh lemon juice; 8 ounces crabmeat; salt, to taste; ½ cup almonds, sliced

Servings: persons

1 ½ teaspoons oil
12 medium red bell pepper, diced
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup mayonnaise
½ cup parmesan cheese, grated
1 ½ teaspoons Worcestershire sauce
1 tablespoon pickled jalapeno pepper, finely chopped
1 ½ teaspoons fresh lemon juice
8 ounces crabmeat
salt, to taste
½ cup almonds, sliced

1
Saute red bell pepper in oil for 3 minutes.
2
Add sauteed bell pepper and remaining ingredients except crab and almonds to a small, greased baking dish.
3
Mix well.
4
Gently blend in crab.
5
Season to taste.
6
Top with almonds.
7
At this point, you may refrigerate overnight if you wish.
8
To serve, bake at 375 degrees F for 30 minutes until brown and bubbly.
9
Serve immediately.

456

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: 1 ½ teaspoons oil, 12 medium red bell pepper, diced, 1 (14 ounce) can artichoke hearts, drained and chopped, ½ cup mayonnaise, 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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