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Sunday Dinner

Hot Artichoke-Crabmeat Spread

Glazed Turkey Meatloaf
Baked Cheese Grits
Sweet and Sour Green Bean Hash
Homemade Dinner Rolls

Chocolate Buttermilk Sheet Cake

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Fall is trying its best to assert itself around here. Yeah, the forecast calls for more heat later in the week, but today brings steady drizzle and mild temperatures. It is this kind of day that makes me think of Bears games and hot dips.  

The original recipe called for lemon-pepper seasoning, but that is an ingredient that I do not keep stocked in my spice cabinet. So I add fresh lemon juice, a little onion powder, and some freshly ground black pepper to add that seasoned taste. The earthiness of the artichoke marries well with the sweetness of the crabmeat and what dish doesn’t benefit from some mayo and parmesan cheese?! 

Hit it with some cayenne pepper for a kick and this dip has that each bite better than the last quality to it.

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Hot Artichoke-Crabmeat Dip

By Nicole
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 3.5 cups
A white dish filled with creamy artichoke dip, garnished with a lemon slice and parsley, sits on a blue cloth. Crackers are arranged nearby on a wooden surface, ready for dipping.
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This classic dip is always the hit of the party!

Equipment

  • 1 quart gratin dish

Ingredients 

  • 2 (14 ounce) cans quartered artichokes, drained well and finely chopped
  • 8 ounces fresh crabmeat,, checked for shells and flaked
  • 1 cup freshly grated Parmesan cheese
  • 1 cup mayonnaise
  • 2 cloves of garlic,, finely minced
  • 1 ½ teaspoons freshly squeezed lemon juice
  • ⅛ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Cayenne pepper to taste

Instructions 

  • Preheat the oven to 350° F.  Butter a 1-quart gratin dish; set aside.
  • In a large bowl, combine all of the ingredients; stir well. Spoon into the prepared baking dish. Bake, uncovered, until hot and bubbling around the edges, about 20-25 minutes. Serve with crackers or crostini. Enjoy!

Notes

Unbaked dip can be made a few hours in advance and stored in the refrigerator until ready to bake.

Nutrition

Calories: 615kcal, Carbohydrates: 5g, Protein: 21g, Fat: 56g, Saturated Fat: 12g, Polyunsaturated Fat: 29g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 79mg, Sodium: 1451mg, Potassium: 222mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 499IU, Vitamin C: 9mg, Calcium: 295mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Comments

  1. Sprigs of Rosemary says:

    I find lots of recipes that call for lemon pepper seasoning — I have to believe that adding real lemon is so much better. I love this crab dish. I'm sure I could devour the whole bowl myself.

    Reply
  2. holly says:

    I like the sound of chocolate buttermilk sheet cake.

    Reply
  3. SkinnyMommy says:

    Seriously anyone invited to these Sunday dinners is one lucky diner! 🙂

    Reply
  4. Anonymous says:

    Where can I get the recipe for sweet and sour green bean hash? I have friends visiting from England soon and I am going to make this menu for their arrival dinner.

    Reply
  5. Nicole says:

    I haven't posted the recipe for the green bean hash. You can contact me via e-mail and I will see what I can do for you.

    Reply