Warm Crab and Artichoke Dip
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Warm Crab and Artichoke Dip
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Crab and Artichoke Dip is a hearty, creamy dip loaded with crabmeat and artichokes that will for sure be a crowd-pleaser.
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Ingredients
- 1 slice white bread, minced
- 3 ounces cream cheese, softened
- 1 cup heavy cream
- ¼ cup sour cream
- 1 cup corn kernels
- ¼ cup mayonnaise
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Old Bay seasoning
- 1 can (14 ounces) artichoke hearts, drained and cut into 3/4” pieces
- 2 cans (8.5 ounces) crabmeat, lump or backfin, drained
- ¼ cup breadcrumbs
- ½ teaspoon Parsley, chopped and optional garnish
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Instructions
- Before you get started, preheat your oven to 350°F and mince a slice of white bread.
- To mince the slice of bread, chop the bread into very small pieces, and set that aside.
- For the next step, you will need a large mixing bowl and spoon.
- In the large mixing bowl combine the minced bread, cream cheese, heavy cream, sour cream, corn kernels, mayonnaise, cayenne pepper, salt, pepper, and Old Bay seasoning.
- Before you add the artichoke hearts, drain and cut them into about 3/4-inch pieces.
- Gently fold in the artichoke hearts and drained crab meat into the cream cheese mixture.
- Get out a large oven-safe skillet and pour the crab mixture into the skillet.
- Top with breadcrumbs.
- Bake for 35-40 minutes, or until it is warm throughout.
- Top with parsley, and serve warm with pita chips or toasted baguettes.
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