Warm Artichoke and Crab Dip
Ingredients
30 m servings 284- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- Blend cream cheese, mayonnaise, and onion in a bowl using a hand mixer. Gently fold artichoke hearts and imitation crab, Monterey Jack cheese, and Parmesan cheese into the cream cheese mixture; spread into a pie plate.
- Bake in preheated oven until browned and bubbling on top, 15 to 20 minutes.
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Reviews
Read all reviews 1617 Ratings
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Very good! I used 2 cups real crab meat, cut the mayo back to 1/2 cup and increased the Monterey Jack cheese to 1 1/2 cups. I also added 1 - 2 tbsp of chopped jalapeño for a little kick. This ...
Nope. Not a winner here. Bland. Needs spice, less mayo and more artichoke.
Very good! I used 2 cups real crab meat, cut the mayo back to 1/2 cup and increased the Monterey Jack cheese to 1 1/2 cups. I also added 1 - 2 tbsp of chopped jalapeño for a little kick. This ...
Today was the second time I made this, and since it was as well liked (if not more than) as the first, I give it 5*. My only tweak is purely out of laziness; instead of chopping an onion separa...
Nope. Not a winner here. Bland. Needs spice, less mayo and more artichoke.
After reading the reviews, I too chose to go lighter on the mayo and increased the Jack cheese. We enjoyed this very much. If your store carries the grilled artichokes, I recommend those for thi...
Excellent! I too cut the mayo to 1/2 cup and used 1-1/2 cups Monterey Jack. I sprinkled white pepper and Beaumonde spice and mixed it in. Topped it with a sprinkle of smoked Paprika before going...
I made this dip for the second time. The first time I followed it to a t with the exception of the crab! Living in the Pacific Northwest I used 1 fresh Dungeness crab, 1/3 cup of Jalapeños half ...
I made it with artichokes only because of seafood allergy. I doubled the artichokes in the receipt. The dip got rave reviews. I will definitely make it again.