Hot Crab and Artichoke Dip

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Shellfish · pescatarian, low-carb

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Ingredients

• 2 1/2 oz lump crabmeat
• 2 1/2 oz, softened cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 14 oz jar, drained marinated artichoke hearts
• 1/4 cup grated Parmesan
• 1 scallions
• 1 clove garlic
• 1 lemon
• 1/4 tsp Old Bay seasoning
• 1/4 tsp hot sauce
• 1 baguette

Method (tap to check — screen stays awake)

1. Heat the oven to 375°F and butter a 1.5-quart baking dish.
2. Beat the softened cream cheese with the sour cream and mayonnaise until smooth, then stir in the minced garlic, sliced scallions, Old Bay, hot sauce and the juice of half the lemon.
3. Squeeze the drained artichoke hearts dry, chop them coarsely and fold them in with half the Parmesan.
4. Pick the crabmeat over for shell and fold it through in two additions, keeping the lumps intact.
5. Scrape into the dish, level the top and scatter the remaining Parmesan over it.
6. Bake 22 to 25 minutes, until the edges bubble and the center reads 165°F, then broil 2 minutes for color, watching it the whole time.
7. Slice the baguette, toast the slices in the oven for the last 5 minutes and serve the dip hot with lemon wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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