Hot Crab and Artichoke Dip

Hot Crab And Artichoke Dip Recipe

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Jamallah Bergman

By
@pmyodb1

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8

Ingredients

  • 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
    salt
  • 1/4 tsp
    celery salt
  • 3/4 lb
    jumbo lump crabmeat,picked over

How to Make Hot Crab and Artichoke Dip

Step-by-Step

  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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