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Hot Crab and Artichoke Dip

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“This is a crowd pleaser and a bit more elegant alternative to spinach and artichoke dip. So good on cold fall winter days/nights. Found in Gourmet Entertains.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.
  3. Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking.
  4. Reduce heat and simmer, whisking, 3 minutes.
  5. Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapenos, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
  6. Bake dip in on baking sheet until bubbling, 20 to 25 minutes. Serve warm.
  7. Note, dip can be prepared (unbaked) one day ahead and kept covered and chilled.

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