Hot Crab and Artichoke Dip |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I love artichoke spinach dip, so I really want to try this one with crab meat. Ingredients:
8 ounces cream cheese |
1/2 cup mayonnaise |
1/2 cup fat-free greek yogurt (i used 0% fage) |
1 tablespoon lemon juice |
1 bunch green onion, chopped |
1 1/2 cups grated asiago cheese, divided (could also subsitute monterrey jack or mozzarella) |
14 ounces of quartered artichoke hearts, drained |
8 ounces jumbo lump crab meat |
salt |
pepper |
2 roma tomatoes, seeded and chopped |
1/4 cup chopped red onion |
1 jalapeno, seeded and chopped |
1 handful cilantro, chopped |
1/4 cup green onion top, chopped |
squeeze lime juice |
salt |
Directions:
1. Preheat oven to 425.
2. Beat the cream cheese, mayo, and yogurt together until smooth.
3. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
4. Fold in artichokes and crab.
5. Season to taste with salt and pepper.
6. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.
7. Bake for ~20 minutes, until bubbly and golden brown.
8. To make the pico, toss all ingredients together and set aside until ready to serve.
9. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
10. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.
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