Best 2 Hot Crab Artichoke And Jalapeno Dip Recipes

Indulge in the ultimate party pleaser – a Hot Crab, Artichoke, and Jalapeno Dip that tantalizes taste buds with its creamy, cheesy goodness. This delectable dip is a symphony of flavors, featuring succulent crab meat, tender artichoke hearts, and a hint of spiciness from jalapenos, all enveloped in a luscious blend of cheeses. Served warm and bubbly, it's an irresistible appetizer that will have your guests clamoring for more. In addition to the classic crab dip, this article also offers a tantalizing array of variations to suit every palate. Craving a vegetarian option? Try the Artichoke and Spinach Dip, a delightful combination of artichoke hearts, spinach, and gooey cheese. If you prefer a seafood extravaganza, the Crab and Shrimp Dip combines crab meat and succulent shrimp in a creamy sauce. And for those who love a touch of heat, the Jalapeño Popper Dip is a spicy sensation that will set your taste buds on fire. With so many delicious options to choose from, this article is your ultimate guide to crafting the perfect dip for any occasion.

Here are our top 2 tried and tested recipes!

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

Ingredients

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, ARTICHOKE AND JALAPENO DIP

HOT CRAB, ARTICHOKE AND JALAPENO DIP image

Categories Condiment/Spread Vegetable Bake

Yield 14 people

Number Of Ingredients 13

Ingredients

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.

Tips:

Use fresh ingredients whenever possible. This will give your dip the best flavor and texture.
Don't overcook the crab. Crab is a delicate seafood that can easily become tough and rubbery if it's overcooked. Cook it just until it's opaque and white all the way through.
Use a good quality cheese. The cheese is one of the main ingredients in this dip, so it's important to use a good quality cheese that melts well. A sharp cheddar or a creamy Monterey Jack are both good choices.
Don't be afraid to experiment with different ingredients. This recipe is a great starting point, but you can easily customize it to your own taste. Try adding different herbs, spices, or vegetables. You could also use a different type of cheese or seafood.
Serve the dip hot. This dip is best served hot and bubbly. It's a great appetizer for a party or a casual get-together.

Conclusion:

Hot crab, artichoke, and jalapeno dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It's creamy, cheesy, and full of flavor. Plus, it's a great way to use up leftover crab meat. So next time you're looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed.