Hot Crab-Artichoke Dip | Midwest Living
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Hot Crab-Artichoke Dip

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Hot Crab-Artichoke Dip

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  • Makes: 24 servings
  • Prep 20 mins
  • Bake 15 mins

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Ingredients

  • 1 medium red sweet pepper, finely chopped
  • 1 tablespoon butter
  • 1 14 - ounce can artichoke hearts, drained and chopped
  • 3/4 cup finely shredded Parmesan cheese
  • 1 6 - ounce can crabmeat, drained, flaked and cartilage removed
  • 1/2 cup mayonnaise or salad dressing
  • 1/2 cup dairy sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon bottled hot pepper sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons finely shredded Parmesan cheese
  • Toasted pita wedges, crackers or assorted raw vegetables for dipping

Directions

  1. In a medium skillet, cook sweet pepper in hot butter over medium heat until tender. Remove from heat.
  2. In a large bowl, combine sweet pepper mixture, artichoke hearts, 3/4 cup Parmesan cheese, drained crabmeat, mayonnaise, sour cream, lemon juice, hot pepper sauce, onion powder, salt and black pepper. Turn the mixture into an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and 2 tablespoons Parmesan cheese.
  3. Bake, uncovered, in a 350 degree F oven for 15 to 20 minutes or until heated through. Serve with pita wedges, crackers, or assorted vegetables.

Nutrition Facts

(Hot Crab-Artichoke Dip)

Servings Per Recipe 24, iron (mg) 1, calcium (mg) 50, Potassium (mg) 49, sodium (mg) 185, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 4, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, chol. (mg) 15, sat. fat (g) 2, fiber (g) 1, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, vit. A (IU) 292, vit. C (mg) 9, cal. (kcal) 72, pro. (g) 3, carb. (g) 1, Fat, total (g) 6

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