Jalapeno Artichoke Crab Dip
MAKE IT SHINE!
ADD YOUR PHOTO
Full of flavor, just a little lighter on calories
- Ready In:
- 25mins
- Serves:
- Yields:
- Units:
ingredients
- 1 (33 ounce) jar whole artichoke hearts
- 3 roasted jalapeno peppers, seeded diced
- 1⁄2 cup fresh parsley, chopped
- 1 1⁄2 cups shredded parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1⁄2 cup light mayonnaise
- 1⁄2 cup fat free sour cream
- 16 ounces fresh dungeness crabmeat
- 1 teaspoon fresh squeezed lemon juice
- 1⁄2 teaspoon garlic powder
- salt and pepper
directions
- Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
- Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
- Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
- Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Johns in the Kitchen
Contributor
@Johns in the Kitchen
Contributor
"Full of flavor, just a little lighter on calories"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: