Spinach Lump Crab & Artichoke Dip

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“Recipe Courtesy Chef John Folse: For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes. An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup or throwing in 2 cups of chopped spinach and replacing the crab meat with oysters for a fabulous Oysters Rockefeller Dip or Soup”

Ingredients Nutrition


  1. Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
  2. Remove and set aside for later use.
  3. In a two-quart heavy bottom sauté pan melt butter over medium high heat.
  4. Add onions, celery, bell peppers and garlic.
  5. Sauté 3 to 5 minutes or until vegetables are wilted.
  6. Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
  7. Sprinkle in flour and blend well to form a white roux, do not brown.
  8. Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
  9. Reduce heat to simmer.
  10. Add white wine and season to taste using salt and pepper.
  11. Simmer approximately 15 minutes stirring occasionally to keep from scorching.
  12. The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
  13. Add spinach, green onions and parsley then fold in lump crabmeat.
  14. Cook 5 minutes longer, then remove from heat.
  15. Fold in Parmesan cheese and adjust seasonings if necessary.
  16. Place the mixture in a chafing dish and serve with garlic croutons or crackers.
  17. Can be served hot or cold.

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