Hot Artichoke-Crabmeat Dip
This classic dip is always the hit of the party!
Servings: 3.5 cups
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
