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Baked Crab and Artichoke Dip

The original recipe called for pico de gallo to be sprinkled over the top but we were lazy and left that part out — I included it on the directions in case you guys want to try it. I don't think it needs it but it could be good with it.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Servings: 0

Ingredients

CRAB DIP:

  • 8 oz. Cream Cheese, I use reduced-fat
  • 1/2 cup Mayo, I use light
  • 1/2 cup Fat-free Greek yogurt, I used "0% Fage"
  • 1 tbsp Lemon juice
  • 1 bunch Green Onions, chopped
  • 1.5 cup Asiago Cheese, grated (I regularly split with Fontina, can also sub Monterrey jack or Mozzarella)
  • 14 oz can Artichoke Hearts, quartered and drained
  • 8-12 oz. Jumbo Lump Crab Meat
  • Salt & Pepper

PICO DE GALLO (optional)

  • 2 Roma tomatoes, seeded and chopped
  • 1/4 cup Red onion, chopped
  • 1 Jalapeño, seeded and chopped
  • 1 handful Cilantro, chopped
  • 1/4 cup Green onion tops, chopped
  • A squeeze of Lime juice
  • Salt

Instructions

  • Beat the cream cheese, mayo, and yogurt together until smooth.
  • Add the white and light parts of the green onions (dark green partswill be used for the pico), lemon juice, and 1 1/4 cup grated cheese. 
  • Fold in artichokes and crab. 
  • Season to taste with salt and pepper. 
  • Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.
  • Bake for about 20 minutes, until bubbly and golden brown. 
  • To make the pico, toss all ingredients together and set aside until ready to serve. 
  • Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini. 
  • 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.

Notes

Recipe adapted from The Brewer & The Baker