Hot Crab and Artichoke Dip Recipe

Name: Hot Crab and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese; ½ cup mayonnaise; ½ cup fat-free Greek yogurt (I used 0% Fage); 1 tablespoon lemon juice; 1 bunch green onion, chopped; 1 ½ cups grated asiago cheese, divided (could also subsitute Monterrey jack or Mozzarella); 14 ounces of quartered artichoke hearts, drained; 8 ounces jumbo lump crab meat; salt; pepper; 2 roma tomatoes, seeded and chopped; ¼ cup chopped red onion; 1 jalapeno, seeded and chopped; 1 handful cilantro, chopped; ¼ cup green onion top, chopped; squeeze lime juice; salt

Servings: persons

8 ounces cream cheese
½ cup mayonnaise
½ cup fat-free Greek yogurt (I used 0% Fage)
1 tablespoon lemon juice
1 bunch green onion, chopped
1 ½ cups grated asiago cheese, divided (could also subsitute Monterrey jack or Mozzarella)
14 ounces of quartered artichoke hearts, drained
8 ounces jumbo lump crab meat
salt
pepper
2 roma tomatoes, seeded and chopped
¼ cup chopped red onion
1 jalapeno, seeded and chopped
1 handful cilantro, chopped
¼ cup green onion top, chopped
squeeze lime juice
salt

1
Preheat oven to 425.
2
Beat the cream cheese, mayo, and yogurt together until smooth.
3
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.
4
Fold in artichokes and crab.
5
Season to taste with salt and pepper.
6
Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.
7
Bake for ~20 minutes, until bubbly and golden brown.
8
To make the pico, toss all ingredients together and set aside until ready to serve.
9
Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
10
Best when hot or very warm, leftovers will keep a couple of days.
11
Can be assembled ahead of time and then baked at the last minute.

635

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 17 ingredients. The key ingredients include: 8 ounces cream cheese, ½ cup mayonnaise, ½ cup fat-free Greek yogurt (I used 0% Fage), 1 tablespoon lemon juice, and more.

Yes, Hot 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.

Hot Crab and Artichoke Dip

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