Artichoke and Crab Meat Dip Recipe
Move over, spinach! There’s a new artichoke dip combination in town. If you’ve never eaten artichokes and crab meat together, you’re missing out on one delicious pairing. This crowd-pleasing dip is a winner, cooked low and slow to absolute cheesy perfection. Since we know how hard it is to pass on a dish when cheese is involved, you’ll be glad to know we didn’t cut corners here. This dip starts with a cream cheese base and shredded Parmesan cheese mixed evenly throughout. Set aside 11 minutes for prep and allow the slow cooker to do the rest. And you can expect a warm, creamy, and downright dreamy game-day dip to be waiting for you, just in time for kickoff. Put the first 8 ingredients through white pepper in the slow cooker. Make sure the slow cooker is lightly greased on all sides. Cover and cook on low for 2 ½ hours, stirring carefully until the cheese is completely melted. Pick through the crabmeat to remove the fine cartilage, if you like, but take care to leave the prized chunks of lump crabmeat as intact as possible. A topping of fresh chives and coarsely crushed bagel chips give a crunchy finish to this slow-cooker appetizer. But crostini, pita chips, lightly toasted slices of baguettes, crackers, or crudités are other crunchy vehicles for dipping and scooping. This classic recipe is not only easy, but it's sure to be a hit on game day and at your next gathering!
- 2 (6-oz.) cans lump crabmeat, drained and picked
- 2 (14-oz.) cans quartered artichoke hearts, drained and chopped
- 4 garlic cloves, minced
- 1/2 cup lemon juice
- 4 teaspoons hot sauce
- 1/2 cup shredded Parmesan cheese
- 2 (8-oz.) packages cream cheese, softened
- 1 teaspoon white pepper
- 1 cup mini bagel chips, coarsely crushed
- Garnish: chopped fresh chives
How to Make
Combine first 8 ingredients. Spoon into a lightly greased 3-quart slow cooker.
Cover and cook on LOW 2 1/2 hours. Stir until cheese is smooth; sprinkle with crushed bagel chips. Serve with crackers.