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: 1 (9 ounce) package frozen artichoke hearts; 1 red bell pepper, finely chopped; 3 tablespoons unsalted butter or 3 tablespoons margarine; 2 tablespoons all-purpose flour; 1 ¼ cups half-and-half (or 2% for reduced fat version); 3 scallions, thinly sliced; 2 ounces finely grated parmesan cheese (1/2 cup); 1 ½ teaspoons fresh lemon juice; 1 ½ tablespoons minced drained pickled jalapeno chiles (optional); ½ teaspoon salt; ¼ teaspoon celery salt; 34 lb lump crabmeat, picked over; pita bread or tortilla chips or baguette, slices

Servings: persons

1 (9 ounce) package frozen artichoke hearts
1 red bell pepper, finely chopped
3 tablespoons unsalted butter or 3 tablespoons margarine
2 tablespoons all-purpose flour
1 ¼ cups half-and-half (or 2% for reduced fat version)
3 scallions, thinly sliced
2 ounces finely grated parmesan cheese (1/2 cup)
1 ½ teaspoons fresh lemon juice
1 ½ tablespoons minced drained pickled jalapeno chiles (optional)
½ teaspoon salt
¼ teaspoon celery salt
34 lb lump crabmeat, picked over
pita bread or tortilla chips or baguette, slices

1
Preheat oven to 375F.
2
Cook artichoke hearts according to package instructions, then drain well and finely chop.
3
Cook bell pepper in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes.
4
Stir in artichokes and transfer mixture to a bowl.
5
Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes.
6
Add half-and-half in a stream, whisking, and bring to a boil, whisking.
7
Reduce heat and simmer, whisking, 3 minutes.
8
Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapenos, salt, and celery salt.
9
Gently stir in crab.
10
Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
11
Bake dip in on baking sheet until bubbling, 20 to 25 minutes.
12
Serve warm.
13
Note, dip can be prepared (unbaked) one day ahead and kept covered and chilled.

172

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 13 ingredients. The key ingredients include: 1 (9 ounce) package frozen artichoke hearts, 1 red bell pepper, finely chopped, 3 tablespoons unsalted butter or 3 tablespoons margarine, 2 tablespoons all-purpose flour, 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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