crabmeat dip w/ artichokes

★★★★★ 1 Review
smonfils avatar
By sherry monfils
from worcester, MA

This is a beautiful looking dip and tasty too:) My father used to serve it on Christmas Eve w/ the fireplace roaring and Christmas tunes playing!

★★★★★ 1 Review
serves 32
prep time 20 Min
cook time 30 Min

Ingredients For crabmeat dip w/ artichokes

  • 2 lb
    lump crabmeat, flaked
  • 3 lb
    reduced-fat, shredded swiss cheese
  • 2 can
    11 oz cans artichoke hearts, drained
  • 6 Tbsp
    butter
  • 2 Tbsp
    green onion, finely chopped
  • 1/4 c
    flour
  • 2-1/2 c
    2% milk
  • 1 tsp
    hot pepper sauce
  • 1 tsp
    worcestershire sauce
  • 2 tsp
    dried parsley
  • 1/2 tsp
    salt and pepper to taste
  • 2 c
    breadcrumbs
  • 1 Tbsp
    paprika
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How To Make crabmeat dip w/ artichokes

  • 1
    Heat oven to 350. Spray a lg casserole dish w/ cooking spray. Layer the crabmeat, swiss cheese and artichoke hearts in 2 layers in bottom of casserole dish.
  • 2
    Melt butter in lg skillet, cook green onions in butter, over med-high heat until softened. Stir in flour until smooth. Stirring, slowly add milk. Continue cooking until thick. Add hot sauce, worcestershire sauce and parsley. season w/ salt and pepper to taste.
  • 3
    Pour sauce over crabmeat layers. Sprinkle w/ breadcrumbs and paprika. Bake 30 mins, or until bubbly. Serve w/ slices of french bread or crackers.
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