Hot Crab and Artichoke Dip

Hot Crab And Artichoke Dip Recipe

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Jamallah Bergman


A yummy dip to serve during a party or during the game! Goes great with Pita Chips


★★★★★ 1 vote



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  • 1 pkg
    (9oz) frozen artichoke hearts
  • 1
    red bell pepper,finely chopped
  • 3 Tbsp
    unsalted butter
  • 2 Tbsp
    all purpose flour
  • 1 1/4 c
    half and half
  • 3
    scallions,thinly sliced
  • 2 oz
    finely grated parmesan (1/2 cup)
  • 1 1/2 tsp
    fresh lemon juice, or to taste
  • 1 1/2 Tbsp
    minced drained pickled jalapeno chiles
  • 1/2 tsp
  • 1/4 tsp
    celery salt
  • 3/4 lb
    jumbo lump crabmeat,picked over

How to Make Hot Crab and Artichoke Dip


  1. Preheat oven to 375.
  2. Cook artichoke hearts according to pkg instructions, then drain well and finely chop. Cook bell pepper in 1 tbsp butter in a 2 to 3 quart heavy saucepan over moderately low heat, stirring occasionally,until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.
  3. Melt remaining 2 tbsp butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half and half in a stream,whisking,and bring to a boil,whisking. Reduce heat and simmer,whisking for 3 minutes.
  4. Remove from heat and stir in artichoke mixture,scallions,1/3 cup parmesan,lemon juice,jalapenos,salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2 quart shallow baking dish and sprinkle with remaining parmesan.
  5. Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.
  6. *Dip can be prepared (but not baked) 1 day ahead and chilled,covered*

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About Hot Crab and Artichoke Dip

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