Crab and Artichoke Dip

Total Time
22mins
Prep
15 mins
Cook
7 mins

From "The Best Of" on Food Network. Edit: Mommy Diva was kind enough to try this recipe before I'd had a chance to make it and we both agree it SHOULDN'T be pureed! Dips should have texture so feel free to place in a casserole dish after simmering for a few minutes. Top with bread crumbs and bake according to directions. Enjoy!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Saute shallots and garlic in olive oil until caramelized.
  3. Add the artichokes and crab; saute.
  4. Add spinach, cream, crushed red pepper, tomatoes and cheese. Stir.
  5. Let it simmer then puree mixture. (See Recipe Description if you like dips with texture.).
  6. Place in casserole dish and top with bread crumbs.
  7. Bake for 7 minutes. Serve with thinly sliced baguette rounds.
Most Helpful

5 5

This was absolutely delicious - we just loved it. I used marinated artichoke hearts, and regular white onion as I could not find shallots at the grocery. No matter - this was heavenly. I did not puree !! I served on toasted rounds of cuban bread. Thanks so much posting - this has been added to my favorites. Made for Spring PAC 2012.

4 5

Four of us tonight tried this and really loved the flavor - but everyone agreed that next time we make it we will skip the puree step - we want a bit more texture! (personal preference - but it sure looked and tasted good after the saute BEFORE puree!!) I did end up using frozen spinach that I squeezed all the water out of - and two full packages of boursin ( slightly over 5oz each I think they are). I also melted a bit of Jarlsberg cheese I had on the top to add to the garnish - but gave you pics both ways! Great flavor and I will make again - for a party - this DEFINITELY feeds a bigger group! No one had room for dinner and we only managed to demolish 1/3 - very rich and delightful!! Thanks for a splendid recipe Rickoholic!! ;)