Creamy Crab And Artichoke Dip
15m prep 20m cook 35m ready
A rich and creamy hot crab dip with artichokes, cheese, and a hint of spice, perfect for potlucks and special occasions. Serve with a warm baguette.
Ingredients
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4 oz cream cheese softened
- 1 1/2 lb crabmeat
- 2 oil-packed artichokes drained and finely chopped
- 1 yellow onion minced
- 1/2 cup grated Parmesan cheese divided
- 2 tbsp fresh parsley chopped
- 1 tbsp hot sauce
- 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp green chilies chopped
- Bread crumbs for topping
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 180 mg
- Iron: 0.83 mg
- Magnesium: 40.5 mg
- Phosphorus: 281 mg
- Potassium: 318 mg
- Zinc: 3.73 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Butter a 9-by-9-inch casserole dish and set aside.
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Step 2.
In a medium mixing bowl, whip together 1 cup sour cream, ½ cup mayonnaise, and 4 ounces softened cream cheese until smooth and well combined.
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Step 3.
Add 1½ pounds crabmeat, 2 (10-ounce) jars drained and finely chopped oil-packed artichokes, 1 minced yellow onion, all but 3 tablespoons of the ½ cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 tablespoon hot sauce, ½ teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 2 tablespoons chopped green chilies (if using). Mix well until evenly incorporated.
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Step 4.
Spoon the mixture into the prepared casserole dish and spread evenly. Top with bread crumbs and the reserved 3 tablespoons Parmesan cheese.
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Step 5.
Bake for 15 to 20 minutes, until the dip is golden brown and bubbly. Serve hot.
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