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Crab & Artichoke Dip

the.instructor's picture
  Cream cheese 1⁄2 Cup (8 tbs) (At Room Temperature)
  Mayonnaise 1 Cup (16 tbs)
  Canned crab meat 8 Ounce
  Parmesan cheese 12 Tablespoon, grated (Divided, 1/2 Cup Plus 4 Tablespoon)
  Marinated artichokes 6 Tablespoon, drained and chopped
  Green onions 1⁄4 Cup (4 tbs), sliced
  Celery 1⁄4 Cup (4 tbs), diced
  Fresh parsley 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Tabasco sauce 1 Teaspoon
  Baguette 1 , sliced
  Salt To Taste
  Pepper To Taste

Preheat oven to 400 degrees.
Beat cream cheese in a large bowl with an electric mixer until smooth.
Add mayonnaise and beat until past blended, season with salt and pepper, if desired.
Fold in crab meat with rubber spatula.
Mix together 1/2 cup Parmesan, artichokes, green onions, celery, parsley, vinegar, and Tabasco.
Blend into cream cheese mixture.
Pour in 2 cup souffle dish and top with remaining 4 tablespoons of Parmesan.
Bake until cheese melts and serve with baguette slices while hot.
Can be prepared a day ahead.

Recipe Summary

South American

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3538 Calories from Fat 2428

% Daily Value*

Total Fat 272 g417.9%

Saturated Fat 68.6 g342.9%

Trans Fat 0 g

Cholesterol 607.1 mg202.4%

Sodium 7578.1 mg315.8%

Total Carbohydrates 141 g47.1%

Dietary Fiber 5.4 g21.5%

Sugars 6.4 g

Protein 122 g244.8%

Vitamin A 112.8% Vitamin C 82%

Calcium 231.1% Iron 23.9%

*Based on a 2000 Calorie diet

Crab & Artichoke Dip Recipe