Hot Crab and Artichoke Dip

"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."
 
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Ready In:
40mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat oven to 375°F.
  • 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.
  • 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.
  • Reduce heat and simmer, whisking, 3 minutes.
  • 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.
  • Bake dip in on baking sheet until bubbling, 20 to 25 minutes. Serve warm.
  • Note, dip can be prepared (unbaked) one day ahead and kept covered and chilled.

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RECIPE SUBMITTED BY

My mom taught me to cook and to appreciate eating (which I believe she inherited from her father). She gifted me this membership so I'm grateful, thank's Cucina Casalingo! I am married to one of the world's pickiest eaters so I'm challenged to find things that I can make and share with him, no kids. I own my own business as a Professional Organizer. I'm an avid gardener and crafter and love to cook with fresh locally grown foods. I am a member of a CSA and I believe in fresh local and organic! The path to our healthy future is lined with these goodies! Spread the word, then feast!
 
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