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Artichoke Crab Dip

Ingredients

  • 1 cup marinated artichoke hearts (whole, or chopped, if you don't use a food processor)
  • 1/2 cup sun-dried tomatoes (whole, or chopped, if you don't use a food processor)
  • 1/4 cup onions (quartered, or finely chopped, if you don't use a food processor)
  • 1 cup crab meat (don't tell anyone, but I've used canned)
  • 1 cup cream cheese (softened)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon horseradish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 3/4 cups Parmesan cheese (grated)

Directions

1. Preheat oven to 400°.
2. If you're using a food processor: place artichoke hearts, sun-dried tomatoes, and onion in food processor. Pulse until coarsely chopped.

If not: chop finely artichoke hearts, sun-dried tomatoes, and onion.
3. Food processor: add everything else except the Parmesan cheese to the bowl. Pulse until most of the small chunks are gone (you want it a little lumpy).

By hand: combine everything else except the Parmesan cheese with the chopped vegetables and stir well. A hand mixer works well to eliminate the cream-cheese lumps.
4. Stir in crab meat.
5. Stir in 1/2 cup Parmesan cheese.
6. Adjust seasonings to taste.
7. Place mixture into oven-proof bowl. Sprinkle remaining Parmesan on top.
8. Bake for 10 – 20 minutes until heated through and bubbly on top.

Note

Serve with crackers, vegetables, sturdy bread, toasted baguette slices.