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Crab & Artichoke Dip
A creamy, hot crab and artichoke dip that comes together incredibly easily with precooked lump crab meat, artichokes, and fresh jalapenos for a subtle kick.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
servings
Calories
307
kcal
Author
Sam Merritt
Ingredients
8
oz
cream cheese
softened
⅔
cup
sour cream
⅓
cup
mayo
1-2
cloves
garlic
pressed (1 large or 2 small)
14
oz
canned artichoke hearts
drained, rinsed, patted dry and chopped
2
cups
shredded mozzarella cheese
8
oz
lump crab meat
precooked
⅓
cup
roasted red pepper
chopped
⅓
cup
fresh jalapenos
seeds removed, finely chopped
salt & pepper
to taste
Instructions
Preheat oven to 375F
In large bowl combine cream cheese*, sour cream, mayo and pressed garlic.
Stir in chopped artichoke hearts, mozzarella cheese, crab meat, roasted red pepper and jalapenos.
Add salt and pepper to taste.
Transfer to cast iron skillet (or oven-safe dish such as a 9x9 glass baking dish) and bake on 375F for 25-30 minutes.
Remove from oven and enjoy hot with pita chips, crackers, tortilla chips, etc.
Notes
*I'll usually microwave the cream cheese in a microwave-safe bowl at 10 second increments until it is easily stirrable
Nutrition
Serving:
1
serving
|
Calories:
307
kcal
|
Carbohydrates:
3
g
|
Protein:
14
g
|
Fat:
27
g
|
Saturated Fat:
12
g
|
Cholesterol:
79
mg
|
Sodium:
658
mg
|
Potassium:
154
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
727
IU
|
Vitamin C:
5
mg
|
Calcium:
206
mg
|
Iron:
1
mg