CRAB AND ARTICHOKE DIP
Ingredients
1, 8 ounce bar cream cheese, softened to room temp (or in the microwave)
½ cup Hellmann’s Light mayonnaise
½ cup sour cream
1, 4 ounce jar chopped pimentos, drained
1, 15 ounce can quartered artichoke hearts, drained
½ cup scallions, chopped (plus more for garnish)
4 large garlic cloves, chopped
2 teaspoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon Old Bay seasoning
½ teaspoon salt
1 cup grated parmesan cheese
1 pound lump crab meat
½ teaspoon paprika
Pita chips, tortilla chips, or toasted baguette slices for dipping
Instructions
Preheat oven to 375 degrees. Coat a pie plate or small baking dish (approx. 9” x 9”) with non-stick spray.
Combine all of the dip ingredients except the crabmeat and paprika in a large bowl and mix well. Fold in the crabmeat gingerly, taking care not to break up the lumps. Sprinkle the paprika on top of the dip.
Bake for 25-30 minutes until lightly browned and bubbly. Garnish with more scallions. Serve hot with chips or bread for dipping.
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