Go Back
Print
Artichoke Crab Dip | She Paused 4 Thought

Lemony Parmesan Artichoke (and/or Crab) Dip

Swap out the artichoke hearts for 1 pound crabmeat. Or, for half artichoke and half crab, divide the cream cheese mixture in half, add 1 can of artichoke hearts (chopped) to one portion and 1h pound crabmeat to the other. Put each of them into a 2-cup shallow baking dish, and proceed with baking in Step 3, baking them until each is browned and bubbly, 15 to 20 minutes.
Cuisine appetizer
Author Katie Workman - Dinner Solved Cookbook

Ingredients

  • 1 package 8 ounces cream cheese, regular or low-fat(Neufchatel), at room temperature
  • 2 tablespoons milk half-and-half, or heavy (whipping) cream
  • 1 red bell pepper stemmed, seeded, and minced
  • 1/2 cup freshly grated Parmesan
  • 3 tablespoons minced fresh flat-leaf parsley
  • 3 scallions white and light green parts, minced
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper to taste
  • 2 cans 7-ounces each artichoke hearts, drained, rinsed,and chopped or 1 lb crabmeat
  • Kosher or coarse salt to taste

Instructions

  1. Preheat the oven to 400°F.
  2. Stir together the cream cheese, milk, bell pepper, Parmesan, parsley, scallions, lemon zest, lemon juice, and black pepper in a medium-size bowl until well blended. Blend in the artichoke hearts. Taste and season with salt.
  3. Transfer the mixture to a small shallow baking dish and bake until bubbly, 20 to 25 minutes. You may want to pass it under the broiler during the last few minutes to give it a beautiful golden top. Serve hot.

Recipe Notes

Serves 8 to 12