Crab and Artichoke Dip
photo by Billy Green
- Ready In:
- 1⁄2 cup regular mayonnaise
- 1⁄2 cup sour cream
- 1⁄2 cup extra old cheddar cheese, grated
- 1⁄4 cup parmesan cheese, grated
- 1 lemon, juiced
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 lb crabmeat, picked over for shells or (7 ounce) cans crab, well drained and squeezed
- 1 garlic clove, smashed
- 2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
- 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill, if necessary
- Mix all ingredients together in a large bowl.
- Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
- Serve with pita wedges or French bread or crudites.
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!
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.
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!