Random confession but I have never made a crab dip before. Not sure why because I love crab dip but never have! Our friends had us over for dinner Sunday night and I knew it was the perfect time to try out a crab dip recipe. Matt and I scoured the internet trying to find the best one and this one fit the bill. It was so easy to whip together and delish! The crab and artichoke pair perfectly together and it is filled with lots of cheese. So darn good- but not for your waist line:)
It is super important to buy good crab meat. I bought the lump kind in a can you can get near the fresh seafood. Costs a little more but so worth it flavor and texture wise.
We served our dip with Pretzel Thins and Bagel Crisps. Enjoy but be forewarned its is hard to stop eating this dip, it melts in your mouth!
**The original recipe called for pico de gallo to be sprinkled over the top but we were lazy and left that part out but I included it on the directions in case you guys want to try it. I don’t think it needs it but it could be good with it.**
BAKED CRAB AND ARTICHOKE DIP
(adapted from Confections of a Food Bride)
- For the crab dip:
- 8 oz cream cheese (I use reduced-fat)
- 1/2 cup mayo (I use light)
- 1/2 cup fat-free greek yogurt (I used 0% Fage)
- 1 Tbsp lemon juice
- 1 bunch green onions, chopped
- 1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina, can also sub Monterrey jack or Mozzarella)
- 14 oz can of quartered artichoke hearts, drained
- 8-12 oz jumbo lump crab meat
- For the pico de gallo:
- 2 roma tomatoes, seeded and chopped
- 1/4 cup chopped red onion
- 1 jalapeno, seeded and chopped
- 1 handful cilantro, chopped
- 1/4 cup green onion tops, chopped
- Squeeze of lime juice
- Beat the cream cheese, mayo, and yogurt together until smooth.
- Add the white and light parts of the green onions (dark green parts
will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
- Fold in artichokes and crab.
- Season to taste with salt and pepper.
- Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top..
- Bake for ~20 minutes, until bubbly and golden brown.
- To make the pico, toss all ingredients together and set aside until ready to serve.
- Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
- Best when hot or very warm, leftovers will keep a couple of days.
Can be assembled ahead of time and then baked at the last minute.