Hot Crab and Artichoke Dip

Serves 16

Enjoy this savory dip, a mixture of delicious crab and artichokes in a creamy base, with crostini, pita chips, crackers or crudités.

Ingredients: 
  • 1 (8-ounce) container lump crabmeat
  • 1 (14-ounce) can artichoke hearts in water, drained and coarsely chopped
  • 1/2 cup diced red bell pepper
  • 1 (8-ounce) package Neufchâtel cheese
  • 1/2 cup light mayonnaise
  • 4 tablespoons chopped fresh chives, divided
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon sea salt
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Method: 

Preheat oven to 375°F. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.

Place Neufchâtel, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.

Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before putting in the oven, and increase baking time by about 5 minutes.

Nutritional Info: 
Per Serving:80 calories (45 from fat), 5g total fat, 2g saturated fat, 15mg cholesterol, 330mg sodium, 5g carbohydrate (1g dietary fiber, 1g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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