Dips became popular in the 1950s, when casual dinners in front of the television became common. Eaten with raw vegetables and crackers, dips require no utensils, making them perfect easy dining and party foods. Spinach and artichoke dip was an early classic in this category, and this variation adds crab for a meaty texture and a sweet, buttery flavor. Creamy and decadent with two types of cheese, serve this appetizer with toasted bread such as crostini, or crackers, rustic breads, and tortilla chips.
Recipe Servings: 8
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 oz cream cheese, softened
- 1 cup mayonnaise
- 1½ cup shredded Monterey Jack cheese, divided
- ½ cup grated Parmesan cheese
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 12 oz lump crab meat, cooked
- 2 green onions, thinly sliced
- 2 tsp Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp chopped fresh parsley, for garnish
- Tortilla chips, crackers, or bread, for serving
Directions
- Preheat oven to 425°F.
- In large bowl add cream cheese, mayonnaise, 1 cup of Monterey Jack cheese, Parmesan cheese, artichoke hearts, garlic, crab meat, green onions, and Worcestershire, and stir together well.
- Season with salt and pepper to taste.
- Add mixture to a large oven-safe pan and sprinkle remaining Monterey Jack cheese on top.
- Bake 15–20 minutes, until golden and bubbly.
- Garnish with parsley and serve with chips, crackers, or bread.
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