Hot Crab and Artichoke Dip
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
For the crab dip
- 8 ounces cream cheese
- 1⁄2 cup mayonnaise
- 1⁄2 cup fat-free Greek yogurt (I used 0% Fage)
- 1 tablespoon lemon juice
- 1 bunch green onion, chopped
- 1 1⁄2 cups grated asiago cheese, divided (could also subsitute Monterrey jack or Mozzarella)
- 14 ounces of quartered artichoke hearts, drained
- 8 ounces jumbo lump crab meat
- salt
- pepper
-
For the pico de gallo
- 2 roma tomatoes, seeded and chopped
- 1⁄4 cup chopped red onion
- 1 jalapeno, seeded and chopped
- 1 handful cilantro, chopped
- 1⁄4 cup green onion top, chopped
- squeeze lime juice
- salt
directions
- Preheat oven to 425.
- Beat the cream cheese, mayo, and yogurt together until smooth.
- Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
- Fold in artichokes and crab.
- Season to taste with salt and pepper.
- Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.
- Bake for ~20 minutes, until bubbly and golden brown.
- To make the pico, toss all ingredients together and set aside until ready to serve.
- Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
- Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.
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RECIPE SUBMITTED BY
Jazz Lover
Columbia, MO
<p>Like my name states I love Jazz. I discovered after the kids moved out, that I love to cook. No more jar spaghetti sauce for us!!</p>