pam's hot crab and artichoke dip

★★★★★ 2
wmnofoz avatar
By Pam Ellingson
from Wichita, KS

I got the original recipe from my niece, but I made a few changes (what else is new?) to make it my own. I increased the size of the recipe to take care of more people and made it with Fontina for its lush melting properties.

★★★★★ 2
serves 20 or more
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For pam's hot crab and artichoke dip

  • 1 clove
    garlic, pressed through a press
  • 2 tsp
    butter
  • 1 pinch
    sugar
  • 12 oz
    cream cheese, softened
  • 1 c
    mayonnaise
  • 1/2 c
    grated parmesan
  • 1 1/2 c
    fontina cheese, shredded
  • 1/2 tsp
    fresh lemon zest, finely grated
  • 3 to 4
    green onions, white and part of the green chopped fine
  • 1 to 2 dash
    hot pepper sauce
  • 1 can
    14 oz artichoke hearts packed in water, drained well and chopped fine
  • 1 or 2 can
    6 oz. crabmeat, drained well and flaked (check for any pieces of cartilage)
  • 2 to 4 Tbsp
    finely chopped red sweet pepper and chives for garnish
  • IF YOU PREFER, YOU CAN USE ONE POUND OF FRESH CRABMEAT (OR THE IMITATION IF YOU HAVE TO)

How To Make pam's hot crab and artichoke dip

  • 1
    In a large microwaveable mixing bowl, melt the butter with the garlic and sugar on high for approximately 2 minutes, stirring every 30 seconds until the garlic is soft and starts to stick together a little when stirred.
  • 2
    Add the cream cheese, and all other ingredients except artichokes, crabmeat and garnish. With a hand mixer, starting on low, beat the cheeses and other ingredients together for about 1 to 2 minutes until well mixed and lightened.
  • 3
    Stir in the chopped artichokes and crabmeat by hand, making sure they are evenly distributed.
  • 4
    Place in an ovenproof casserole or serving dish and either refrigerate covered until ready to bake or bake at 350° F for 20-25 minutes until the top is a light golden brown. (If you like, you may broil to brown the top more, just make sure your dish can take broiling heat.) Remove from oven and sprinkle with red pepper and chive mixture.
  • 5
    Serve with Pita chips, bagel chips, thin toasted mini baguette slices, mixed crackers or cocktail rye bread. You could also include some vegetable sticks (celery, carrot, cauliflower, etc.) for dipping if you like.
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