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Artichoke Crab Dip

Course dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

Instructions

  1. Preheat oven to 400°.

If using a food processor

  1. Place artichoke hearts, sun-dried tomatoes, and onion in food processor.
  2. Pulse until most of the small chunks are gone (you want it a little lumpy).
  3. Add everything else except the Parmesan cheese to the bowl.
  4. Pulse till combined.

By hand

  1. Chop the artichoke hearts, sun-dried tomatoes, and onion.
  2. 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.

To the results of either method above:

  1. Stir in crab meat.
  2. Stir in 1/2 cup Parmesan cheese.
  3. Adjust seasonings to taste.
  4. Place mixture into oven-proof bowl. Sprinkle remaining Parmesan on top.
  5. Bake for 10 – 20 minutes until heated through and bubbly on top.

Recipe Notes

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