Best 9 Hot Crab And Artichoke Dip Recipes

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**Indulge in a Symphony of Flavors: Embark on a Culinary Journey with "Hot Crab and Artichoke Dip" and Its Recipe Variations**

Prepare to tantalize your taste buds and embark on a culinary adventure with the ultimate comfort food - "Hot Crab and Artichoke Dip." This delectable dish is a harmonious blend of succulent crab, tender artichoke hearts, and a creamy, flavorful sauce, perfect for any occasion. Whether you're hosting a party, cozying up for a movie night, or simply craving a delightful snack, this versatile dish is sure to satisfy your cravings and leave you yearning for more. Explore the diverse recipe variations included in this article, each offering a unique twist on this classic appetizer. From the traditional version to gluten-free and vegetarian alternatives, there's a recipe for every palate and dietary preference. So, gather your ingredients, preheat your oven, and get ready to immerse yourself in a symphony of flavors with "Hot Crab and Artichoke Dip" and its delectable recipe variations.

Check out the recipes below so you can choose the best recipe for yourself!

HOT ARTICHOKE AND CRAB DIP



Hot Artichoke and Crab Dip image

My friend had made this recipe. Very tasty! Serve warm with baguette slices.

Provided by bernett5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 35m

Yield 20

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  • Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g

JOELLE'S FAMOUS HOT CRAB AND ARTICHOKE DIP



Joelle's Famous Hot Crab and Artichoke Dip image

This hot crab and artichoke dip recipe is the best one around! Very flavorful and a crowd pleaser! Easy to make and mmm good! From a native Marylander who knows her crabs.

Provided by JOELLEFLYNN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 40m

Yield 15

Number Of Ingredients 13

3 (6 ounce) cans crabmeat
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup mayonnaise
1 cup heavy cream
1 (10 ounce) can artichoke hearts, drained
1 ½ cups shredded white Cheddar cheese
1 tablespoon prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning TM
2 tablespoons minced garlic
ground black pepper to taste
2 (1 pound) loaves sourdough bread

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine crabmeat, cream cheese, sour cream, mayonnaise, heavy cream and artichokes. Season with horseradish, lemon juice, garlic, and black pepper. Mix well and spread mixture into a 9x13 inch baking dish and sprinkle the white Cheddar cheese and Old Bay seasoning on top.
  • Bake in a preheated oven for 30 minutes or until warm and melted. Meanwhile, hollow out the loaves of sourdough bread. Reserving the bread removed.
  • Spoon the hot crab dip into the hollowed out loaves of sourdough. Use the reserved bread for dipping.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 38.7 g, Cholesterol 94.8 mg, Fat 32 g, Fiber 2.3 g, Protein 20.2 g, SaturatedFat 13.9 g, Sodium 980.7 mg, Sugar 1.9 g

HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES



HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES image

Categories     Fish

Yield 10 servings

Number Of Ingredients 16

1 large green bell pepper chopped
1 tablespoon vegetable oil
2 14 ounce cans artichoke hearts drained and chopped finw
2 cups mayo
1/2 cup thinly sliced scallions
1/2 cup drained chopped bottled pimiento or roasted red pepper
1 cup freshly grated parmesan cheese
1 1/2 tablespoons fresh lemon juice
4 teaspoons worcestshire sauce
3 bottled pickled jalapeno peppers seeded and minced (wear rubber gloves)
1 teaspoon celery salt
1 pound crab meat thawed and drained if frozen
1/3 cup sliced almonds toasted lightly
Pita Triangles
8 large pita loaves
1 stick unsalted butter melted

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 AND ARTICHOKE DIP



Hot Crab and Artichoke Dip image

A zesty variation of the traditional artichoke dip. Found in Dining by Design Stylish Recipes Savory Settings...Junior League of Pasadena, Inc. I haven't made it yet but my neighbor did for a luncheon...I thought it was good for a nice change. Serve with assorted crackers and /or warm baguette slices.

Provided by mama smurf

Categories     Crab

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1/2 medium red bell pepper, chopped
1 (14 ounce) can artichoke hearts, drained, chopped (in water)
3/4 cup mayonnaise
1/3 cup parmesan cheese, grated
1/4 cup green onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon jalapeno chile, finely choppped
1 1/2 teaspoons lemon juice
1/2 teaspoon celery salt
8 ounces crabmeat, drained
salt and pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Warm the oil in a medium nonstick skillet over medium-high heat. Add the bell pepper. Saute for 3-4 minutes or until light brown. Remove to a large bowl.
  • Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt. Mix in the crab. Season with the salt and pepper.
  • Put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side.
  • Bake for 30 minutes or until the top is light golden brown and bubbly. Serve with the crackers and baguette slices.

OH SO GOOD HOT AND CREAMY LOW FAT CRAB AND ARTICHOKE DIET DIP



Oh So Good HOT AND CREAMY Low Fat CRAB AND ARTICHOKE Diet DIP image

Make and share this Oh So Good HOT AND CREAMY Low Fat CRAB AND ARTICHOKE Diet DIP recipe from Food.com.

Provided by jan007

Categories     Lunch/Snacks

Time 1h30m

Yield 4 cups

Number Of Ingredients 12

1 large sourdough bread rounds
2 (8 ounce) packages fat-free cream cheese
2 tablespoons skim milk
1 tablespoon lemon juice
1 tablespoon white wine
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1 dash Tabasco sauce
2 cups crabmeat
1 cup coarsely chopped artichoke heart
3 green onions, chopped (tops and bottoms)

Steps:

  • Preheat oven to 350' degrees F.
  • Coat baking tray with cooking spray.
  • Cut top from bread, set top aside.
  • Carefully cut out inside loaf in one piece leaving a 1" shell.
  • Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.
  • Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.
  • Stir in crab, artichokes and onion.
  • Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.
  • Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.
  • Serve with toasted bread cubes and choice of crackers.

HOT CRAB, ARTICHOKE AND JALAPENO DIP



HOT CRAB, ARTICHOKE AND JALAPENO DIP image

Categories     Condiment/Spread     Vegetable     Bake

Yield 14 people

Number Of Ingredients 13

1 large green bell pepper, chopped
1 tablespoon vegetable oil
two 14-ounce cans artichoke hearts, drained and chopped fine
2 cups bottled mayonnaise
1/2 cup thinly sliced scallion
1/2 cup drained and chopped bottled pimiento or roasted red pepper
1 cup freshly grated Parmesan
1 1/2 tablespoons fresh lemon juice, or to taste
4 teaspoons Worcestershire sauce, or to taste
3 bottled pickled jalapeno pepper or to taste, seeded and minced (wear rubber gloves)
1 teaspoon celery salt
1 pound crab meat, thawed and drained if frozen, picked over
1/3 cup sliced almonds, toasted lightly

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.

HOT CRAB AND ARTICHOKE DIP



HOT CRAB AND ARTICHOKE DIP image

Categories     Shellfish     Bake

Yield 4 cups

Number Of Ingredients 13

1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
1 can artichoke hearts chopped
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
Salt and pepper
panko bread crumbs and parmesan cheese

Steps:

  • Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Sprinkle top with bread crumbs and parmesan cheese Bake for 40 minutes. Serve hot with crackers or toast points.

"HOT CRAB AND ARTICHOKE DIP"



Categories     Shellfish     Vegetable     Appetizer     Bake

Yield 28 Appetizers

Number Of Ingredients 13

12 oz. Cream Cheese (at room temperature).
1/2 pt. Sour Cream.
2 Tbs. Mayonnaise.
2 Tsp. Garlic Salt.
2 Tsp. Worcestershire Sauce.
1 Tsp. Dry Mustard.
2 Tsp. Lemon Juice.
1 cup Sharp Cheese (graded).
1 Tsp. Lemon Pepper.
1 Tsp. Celery Salt.
2 Green Onions (chopped).
1 Lb. Crabmeat (cooked and cleaned).
2 cans Artichoke Hearts (14 oz.;drained and finely chopped.

Steps:

  • Put the first 11 ingredients into a mixing bowl and mix them all together until they are well blended.Fold in the crabmeat and artichoke hearts.Place the dip mixture into a buttered baking dish (about 2-3 cup size). Perheat oven to 375 degrees. Bake for 30 minutes until bubbly.

HOT CRAB AND ARTICHOKE DIP IN A BREAD BOWL



HOT CRAB AND ARTICHOKE DIP IN A BREAD BOWL image

Number Of Ingredients 16

Ingredients
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread

Steps:

  • Directions Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM. Bake in preheated oven until top is crusty, about 15 to 20 minutes. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping. Nutrition per serving Calories 284 Total Fat 21.8 g Cholesterol 54 mg Sodium 644 mg Total Carbohydrates 11.7 g Dietary Fiber 1.4 g Protein 10.8 g

Tips:

  • For the best flavor, use fresh crab meat. If using frozen crab meat, thaw it completely before using.
  • Be sure to use high-quality artichoke hearts. Look for hearts that are firm and have a bright green color.
  • Don't overcook the crab and artichoke dip. It is best when it is still slightly bubbly.
  • Serve the dip with a variety of dippers, such as crackers, bread, or vegetables.
  • If you are making the dip ahead of time, let it cool completely before storing it in the refrigerator. The dip can be stored in the refrigerator for up to 3 days.

Conclusion:

Hot crab and artichoke dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is sure to be a hit with your guests. So next time you are looking for a quick and easy appetizer, give this recipe a try.

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