Artichoke-jalapeno Crab Dip Recipe
Make Artichoke-jalapeno Crab Dip Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dip Base
Flavorings
Crab
Topping
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Dip Ingredients
In a large mixing bowl, combine the chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, and shredded Monterey Jack cheese. Mix well until smooth and creamy.
- 3
Add Flavorings
Stir in the finely chopped jalapeno, minced garlic, Worcestershire sauce, lemon juice, salt, and black pepper. Ensure all the ingredients are well combined.
- 4
Incorporate Crab
Gently fold in the cooked crab meat until evenly distributed throughout the mixture.
Baking
- 5
Transfer to Baking Dish
Transfer the dip mixture to a medium-sized baking dish and spread it evenly.
- 6
Add Toppings
Sprinkle the additional shredded Monterey Jack cheese and chopped parsley over the top of the dip.
- 7
Bake
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and golden brown on top.
Serving
- 8
Serve Warm
Remove from the oven and let it cool for a few minutes before serving. Serve warm with tortilla chips, pita bread, or fresh vegetables.