“If you love hot appetizer dips you must give this one a try. A delicious hot artichoke/crab dip that will leave your guests raving! It's very easy to make w/ just a few simple ingredients. Can easily double recipe, depending on desired serving.”

Ingredients Nutrition

  • 2 (16 ounce) cans artichoke hearts
  • 2 (8 ounce) cans crabmeat (I prefer Trader Joes, most authentic)
  • 1 cup of real shredded parmesan cheese
  • 2 cups of real mayonnaise
  • 1 (6 ounce) canof chopped jalapenos (depending on your preferred spice level) or 1 (6 ounce) can green chilies (depending on your preferred spice level)
  • 14 teaspoon smoked paprika (divided)


  1. Preheat oven to 350°.
  2. Drain artichokes & crab meat ( I just open the can, leave on the lid & pour the water out).
  3. Pour artichokes into small casserole dish & chop until pieces are shredded.
  4. Add mayonnaise & stir.
  5. Add parmesan, crab meat & jalapenos or green chiles, then stir altogether.
  6. Sprinkle ½ paprika on top evenly.
  7. Bake for 10 minute then carefully stir & sprinkle remaining paprika on top.
  8. Cut of top of boule bread bowl w/ a knife.
  9. Point serated knife downward & push down to cut round circle out. (Be careful not to cut all the way through.) Chop center piece into bite size pieces
  10. Place baguette on cutting board & cut 1/4 inch slices.
  11. Remove casserole dish & place on oven to cool slightly.
  12. Increase oven temperature to broil.
  13. Place baguette slices on cookie sheet & bake for 1 minute or until golden brown.
  14. Allow baguettes to cool for 1 minute
  15. Place boule bowl on round serving dish, then layer toasted baguettes or Triscuits evenly around bread bowl.
  16. Spoon hot dip into boule bowl then serve.
  17. (I place a small appetizer spreader or spoon for serving as dip is still hot. I serve center cut of bread bowl when restocking baguettes or Triscuits).

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