Smoked Artichoke Crab Dip
From hot_it_up 14 years ago
- 30 minutes to make
- Serves 810
This is a great dip that you can make with the smoked Artichokes I posted.
Ingredients
- 4 Smoked artichoke hearts shopping list
- 1 cup of drained diced cooked spinach (frozen is fine) shopping list
- 1 cup of cooked crab meat (canned in water is fine) shopping list
- 7 tablespoons sour cream shopping list
- 5 tablespoons mayonnaise shopping list
- 1 jalapeño, finely diced shopping list
- 1/4 cup of shredded pepper jack cheese (or mozzarella for the stringiness) shopping list
- 1/2 cup of shredded cheddar shopping list
- 3/4 cup of finely grated parmesan cheese shopping list
- 1/2 teaspoon of chili flakes shopping list
- 1/2 teaspoon of ground white pepper shopping list
- 1/4 teaspoon of garlic powder shopping list
- 1/4 teaspoon of ground nutmeg shopping list
- juice of half a lemon shopping list
- sea salt shopping list
- fresh ground pepper shopping list
How to make it
- Preheat oven to 400°F
- Make sure your spinach is strained of any water, Should come out to be about 1 cup. Loosen the spinach up and place in a large mixing bowl. Chop up the artichoke hearts into small sections and add to the mixing bowl. Chop and add in the jalapeño, discarding seeds if you want it less spicy. Use your fingers to separate the crab meat and add to the bowl. Now add in the sour cream, mayo, and spices and then mix. Now mix in the cheeses but keep about 1/2 cup of Parmesan for later. Squeeze the juice of half a lemon, add some sea salt and fresh ground pepper and mix again.
- Put the mixture into a casserole dish. Sprinkle the top with the remaining 1/2 cup of Parmesan and then pop it in the oven for 30-35 minutes. Top will be a bit crispy and the inside melted .
People Who Like This Dish 7
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