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kicked up artichoke-crab dip

(1 rating)
Recipe by
V Seward
Yosemite Lakes Park, CA

This is my "must have" dip for gathering with family and friends. The cheeses blend perfectly with the green chiles! This is one appetizing dip! Serve hot! (Great with tortilla chips, baguette slices, crackers, pita bread or raw vegetables.)

(1 rating)
yield 12 -14
prep time 15 Min
cook time 30 Min

Ingredients For kicked up artichoke-crab dip

  • 2 (14oz) can
    artichoke hearts
  • 16 oz
    sour cream
  • 8 oz
    cream cheese
  • 1/2 c
    best food mayonaise
  • 1/2 c
    grated asiago cheese
  • 12 oz
    crabmeat, well drained (or substitute 1/2 lb fresh crabmeat)
  • 1 1/4 c
    finely chopped green onions (divided)
  • 4 oz
    canned fire roasted green chiles
  • 4 clove
    roasted garlic
  • 4 c
    italian blend cheese

How To Make kicked up artichoke-crab dip

  • 1
    Preheat oven to 350 degrees F. Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
  • 2
    Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 3 cups Italian blend cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, drained green chiles, salt, and pepper to taste.
  • 3
    Spread mixture evenly into a 2 quart casserole dish or baking pan. Bake in a 350 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, Sprinkle remaining 1 cup cheese evenly over the top allowing cheese to melt naturally, garnish with remaining green onion if desired.

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