Best 3 Artichoke Jalapeno Crab Dip Recipes
Indulge in a tantalizing journey of flavors with our exquisite Artichoke Jalapeno Crab Dip recipes. This delectable appetizer is a symphony of textures and tastes, featuring a creamy blend of artichoke hearts, spicy jalapenos, succulent crab meat, and a medley of seasonings. Perfectly balanced between richness and zest, this dip is sure to be the star of any gathering.
Prepare to embark on a culinary adventure as we present two variations of this classic dish. The first recipe takes you on a traditional route, while the second introduces a unique twist with the addition of cream cheese for an extra velvety texture. Both recipes promise an explosion of flavors that will leave your taste buds craving more.
In the traditional version, a harmonious blend of artichoke hearts, jalapenos, and crab meat is combined with a creamy sauce made from mayonnaise, sour cream, and a touch of lemon juice. This delightful mixture is then baked to perfection, resulting in a golden-brown crust and a warm, gooey center.
The cream cheese variation elevates this classic dip to new heights. The addition of cream cheese creates a luscious, velvety texture that complements the other ingredients beautifully. The result is a dip that is both decadent and irresistibly creamy.
Whether you prefer the traditional or cream cheese version, these Artichoke Jalapeno Crab Dip recipes are sure to delight your palate. So gather your ingredients, preheat your oven, and let's embark on this culinary journey together!
ARTICHOKE & JALAPENO CRAB DIP
This has always been a great potluck dish-I haven't found anyone yet who hasn't loved it! The rich and creamy crab and artichoke flavors get an extra surprising spike from the jalapenos. -Keely Clary, Spirit Lake, Idaho
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.
Nutrition Facts : Fat 19 g fat (6 g saturated fat), Cholesterol 33 mg cholesterol, Sodium 273 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 0 fiber, Protein 5 g protein.
HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES
Steps:
- In a small heavy skillet cook the bell pepper in the oil over moderate heat stirring until it is softened and let it cool. In a large bowl combine the bell pepper the artichoke the mayo the scallions the pimiento the parmesan the lemon juice the worcestshire sauce the jalapeno pepper and the celery salt blend the mixture until it is combined well and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. Preheat oven to 375 degrees for 25 to 30 minnutes or until the top is golden and the mixture is bubbly. serve the dip with the pita triangles Pita Triangles Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in one tight layer in a jelly roll pan brush them lightly with the butter and season them lughtly with slat, Bake the triangles in the upper third of a preheated 375 degree oven for 10 to 12 minutes or until they are crisp and golden and lwt them cool in the pan.
HOT CRAB, ARTICHOKE AND JALAPENO DIP
Steps:
- In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, the artichokes, the mayonnaise, the scallion, the pimiento, the Parmesan, the lemon juice, the Worcestershire sauce, the jalapeno peppers. and the celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the dip in a preheated 375° F. oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with French bread or pita triangles.
Tips:
- Select fresh and high-quality ingredients, especially the crab meat. Look for crab meat that is firm and has a mild, sweet flavor.
- Use a food processor or blender to finely chop the artichoke hearts and jalapeños. This will help create a smooth and creamy dip.
- Be generous with the seasonings. The combination of garlic, onion, cumin, and cayenne pepper adds a delicious depth of flavor to the dip.
- Don't overcook the crab meat. Overcooked crab meat becomes tough and chewy. Gently stir the crab meat into the dip just until heated through.
- Serve the dip warm with your favorite dipping chips, crackers, or vegetables.
Conclusion:
Artichoke Jalapeno Crab Dip is a deliciously creamy and flavorful appetizer that is perfect for parties and gatherings. With its combination of fresh artichoke hearts, spicy jalapeños, and tender crab meat, this dip is sure to be a crowd-pleaser. Whether you serve it with tortilla chips, crackers, or vegetables, this dip is sure to be a hit. So next time you're looking for a tasty and easy appetizer, give Artichoke Jalapeno Crab Dip a try. You won't be disappointed!
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