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Category: Dips - Seafood Hot
Prep Time: Cook Time: Total Time:
1 (8-ounce) tub lump crabmeat
1 (14-ounce) can artichoke hearts in water, drained and coarsely chopped
1/2 cup diced red bell pepper
1 (8-ounce) package Neufchatel cheese
1/2 cup light mayonnaise
4 tablespoons chopped fresh chives, divided
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon sea salt
Preheat oven to 375. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.
Place Neufchstel, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve. Serve with crostini, pita chips, crackers or crudites. Serves 16
Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before putting in the oven, and increase baking time by about 5 minutes.
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HOT CRAB AND ARTICHOKE DIP
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Category: Dips - Seafood Hot
Prep Time: Cook Time: Total Time:
1 (8-ounce) tub lump crabmeat
1 (14-ounce) can artichoke hearts in water, drained and coarsely chopped
1/2 cup diced red bell pepper
1 (8-ounce) package Neufchatel cheese
1/2 cup light mayonnaise
4 tablespoons chopped fresh chives, divided
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon sea salt
Preheat oven to 375. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.
Place Neufchstel, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve. Serve with crostini, pita chips, crackers or crudites. Serves 16
Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before putting in the oven, and increase baking time by about 5 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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