33 Reviews

Made this to take to my F2F book group last night, and it got much better reviews than the book of the month! I used canned crab and soaked it in milk for about an hour then drained it well and rinsed it in cool water before adding it to the dip, this is a trick I learned from a caterer in my area--really freshens the taste! We had it with grilled french bread slices rubbed with garlic---wonderful! I've already made plans to take this to several gatherings this summer--thanks so much Derf!

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mickie49 July 14, 2005

This was delicious, however, when reading the recipe I noticed that it said either 1 tbsp. of fresh dill or 1 tbsp. of dried dill. Most of the time you reduce the amount of the dried herb to a tsp. if recipe states tbsp. of a fresh herb. Could be why the dill was overpowering. This is a keeper recipe.

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Terrillary January 22, 2013

This recipe is great! It was gone in 15 minutes. I added 1/4 cup cream cheese to make it creamier. I served it with wedges of toast and whole grain crackers. So easy to make too.

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stomoff July 30, 2011

This recipe is really good. The kids finished it in less than 15 minutes. The only thing I would change is not add the lemon and only half the amount of dill. Besides that it is yummy. I will definitely make it again, just not put the lemon cause it is too over powering and only a teaspoon of dill.

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jyapink26 January 17, 2014

Great recipe! I didn't have artichokes on hand and used hearts of palm...and I did put more crab in then called for (I used the whole a6 oz container and kept everything else the same...but I don't like my crab dips too creamy...I like more crab and less of everything else.) I have had a lot of different crab dips and this is my favorite recipe ever! Blend of ingredients is wonderful..I think the fresh dill really adds something special. I served it with corn tortilla chips and it was perfect.

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mccon5 April 01, 2011

I was so excited to make this! I made it exactly as written. The dip was so sour it was unenjoyable. I kept eating it, thinking my palate would adjust but it never did. I have to think that the sour cream, lemon juice, artichokes and mustard are all too acidic to be together in this dish. Maybe if one left out the lemon juice, cut down on the mustard, and subbed cream cheese for the sour cream? I'm not sure. Sorry, Derf! I really did want to love this. It's crab and artichokes, two of my favorite things!

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Melissa and Her Pants September 27, 2009

I doubled this and added 1 red pepper chopped in a very small dice, and served it at our Father's Day BBQ. Everyone LOVED it. I'll make again. The artichokes just cut the richness of the crab and mayo. LOVED it!

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Gay Gilmore June 18, 2007

Wow!! Very nice...I used 1 lb. of bluecrab, expensive...but worth it. Next time I will cut the lemon down to about half. I added a little salt and pepper, and a bit of parm and parsley on top before baking. Thanks Derf...I will be using this for catering quite a bit!!!

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Pamela J April 18, 2007

This was good. I'm not sure of the amount of lemon though, maybe I'll cut back on it next time. Thanks for the recipe!

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Chill February 06, 2006

This is an excellent dip. I added a 10 oz. pkg. of spinach when I made it and it was soooo good. A real keeper!!

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Donna J July 24, 2005
Crab and Artichoke Dip