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Baked Crab and Artichoke Dip
November 02, 2014

This was a great base recipe, thanks Chef John. I was looking for recipes for the holidays but didn't want to make as much so first I cut the ingredients by half for the trial. I also used 1 T parsely in place of the tarragon because I'm not a tarragon fan. I am lucky enough to live in the NW so I used Dungeness crab. I also added 1 1/2 tsp of Old Bay and 2 T parmesan cheese to the mix. I also used about 1/4+ tsp of cayenne as I like spice. I used the marinated artichokes from Kirkland brand at Costco and drained and eyeballed 7 oz. I also used sharp cheddar in place of the white cheddar as both are strong flavors and added parmesan to the top to mix with the cheddar for browning. It was a fabulous flavor but a tiny bit runny so I may cut a bit of the sour cream or mayo next time and maybe add a bit more cream cheese. I also didn't bake or serve in a bread bowl. I cut up and lightly buttered french baguette and baked for 12 minutes at 400. All in all a really good recipe that will be a huge hit at the holidays.

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