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Hot Crab and Artichoke Dip

Serves 4 (hors d'oeuvres)

Metric
Imperial
Ingredients
1 pkg.
1 pkg.
125g (4 oz) cream cheese, light or regular
1/2 can 1/2 can
Artichoke hearts (398 g), chopped
30 ml 2 tbsp
Mayonnaise
1 1
Clove, garlic
2 ml 1/4 tsp
Basil, dry
2 ml 1/4 tsp
Onion powder
2 ml
1/4 tsp
Salt
2 ml
1/4 tsp Horseradish
2 ml 1/4 tsp
Tabasco sauce
1 can 1 can Ocean's crabmeat with leg meat (170g), drained
60 ml 1/4 cup Grated mozzarella cheese
45 ml 3 tbsp Red pepper, finely diced 
45 ml 3 tbsp Green pepper, finely diced
45 ml 3 tbsp Green onion, finely diced

Directions

  1. In a mixer bowl or food processor, blend cream cheese, mayonnaise, garlic, basil, onion powder, salt, horseradish and Tabasco sauce until creamy and well mixed. Drain and rinse the crabmeat. Add remaining ingredients and hand stir (do not process) until combined. You want the garnish to be crunchy and visible.
  2. Heat in the microwave for approximately 2-3 minutes until bubbly around the edges. Remove, stir and if cheese is not melted enough, return for another minute only. Can also be heated in the oven proof dish at 350F. for approximately 15-20 minutes or until hot and bubbly.
  3. Serve with your favourite crackers, slices of baguette or sliced raw vegetables.

Double recipe for appetizer.

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