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


1 pkg
(9oz) frozen artichoke hearts
red bell pepper,finely chopped
3 Tbsp
unsalted butter
2 Tbsp
all purpose flour
1 1/4 c
half and half
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


  • 1Preheat oven to 375.
  • 2Cook 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.
  • 3Melt 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.
  • 4Remove 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.
  • 5Bake 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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