Crab & Artichoke Dip Recipe
spinach, lump crab, parmesan, served with celery, carrots & baguette
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Ingredients
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Dip Ingredients
Serving Ingredients
Method
Preparation of Dip
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Sauté Spinach
In a large skillet over medium heat, add the chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 3
Mix Ingredients
In a large mixing bowl, combine the softened cream cheese, sour cream, and grated Parmesan cheese. Mix until smooth and creamy.
- 4
Add Remaining Ingredients
Add the lump crab meat, chopped artichoke hearts, sautéed spinach, minced garlic, lemon juice, salt, and black pepper to the cheese mixture. Stir gently to combine all ingredients without breaking up the crab meat.
- 5
Transfer to Baking Dish
Transfer the mixture into an oven-safe baking dish and spread it evenly.
- 6
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- 7
Cool and Serve
Remove from the oven and let it cool for a few minutes before serving.
Preparation of Serving Ingredients
- 8
Prepare Vegetables
While the dip is baking, prepare the celery and carrots by washing and cutting them into sticks.
- 9
Prepare Baguette
Slice the baguette into 1/2 inch slices and arrange them on a serving platter.
