Hot Crab and Artichoke Dip
Editor's Note: As far as party dips go, you can't miss with this Hot Crab and Artichoke Dip recipe. It's a twist on traditional artichoke dip recipes that uses frozen artichokes for the ultimate convenience. Easy appetizers like this are perfect for a party or for watching the big game. Cheesy and creamy, with the rich flavor of crab meat and the tang of lemon juice, this is one of those appetizer ideas that you'll break out again and again.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Game Day
Recipe CourseHors D'oeuvre
Dietary ConsiderationEgg-free, Peanut Free, Soy Free
Taste and TextureBubbly, Cheesy, Creamy, Rich, Savory, Tangy, Umami
Type of DishDip/spread
- 1 (9-ounce) package frozen artichoke hearts
- 1 red bell pepper, finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups half and half
- 3 scallions, thinly sliced
- 2 ounces finely grated parmesan cheese (1/2 cup)
- 1 1/2 teaspoons fresh lemon juice, or to taste
- 1 1/2 tablespoons minced drained pickled jalapeño chiles
- 1/2 teaspoon salt
- 1/4 teaspoon celery salt
- 3/4 pound jumbo lump crabmeat, picked over
Preheat oven to 375°F.
Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.
Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.
Dip can be prepared (but not baked) 1 day ahead and chilled, covered.
2004 Condast Publications