Crab Dip Recipe
medium – spicy dip with artichoke hearts, fresh jalapeno, pickles, & Parmesan cheese served with pita
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Ingredients
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Crab-Artichoke Dip
To Serve
Method
Crab-Artichoke Dip
- 1
Preheat and prep
Preheat oven to 375°F (190°C). Lightly grease a 1 to 1.5‑quart baking dish or an ovenproof skillet with nonstick spray or a little oil.
- 2
Prepare crab and artichokes
Place the lump crabmeat in a bowl and gently pick through to remove any stray shell pieces. Drain the jarred artichoke hearts well and pat dry with paper towels, then roughly chop to about 1/4–1/2 inch pieces.
- 3
Mix base
In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or hand mixer on low to blend until smooth and homogenous.
- 4
Add seasonings and mix-ins
Stir into the base the minced garlic, lemon juice, Worcestershire sauce, hot sauce, kosher salt, and black pepper. Fold in the chopped artichoke hearts, finely chopped dill pickles, minced jalapeño (taste and adjust for desired heat), grated Parmesan, and shredded Monterey Jack. Gently fold in the crabmeat, taking care not to break up large lumps.
- 5
- 6
Bake
Spoon the mixture into the prepared baking dish, smoothing the top. Sprinkle a light additional dusting of Parmesan and the remaining shredded cheese over the top. Drizzle the teaspoon of olive oil over the top to help browning. Bake in the preheated oven until bubbly and golden at the edges, about 20–25 minutes. If you prefer a more browned top, place under the broiler 1–2 minutes — watch closely to prevent burning.
- 7
Finish and garnish
Remove from oven and let rest 3–5 minutes. Sprinkle chopped fresh chives over the top and, if desired, a tiny extra grind of black pepper and a squeeze of lemon over the hot dip.
To Serve
- 8
Arrange pita wedges or pita chips on a serving platter. Transfer the warm crab-artichoke dip to a shallow bowl (if baked in a skillet you can serve straight from it) and place in the center.
- 9
Serve immediately while warm with lemon wedges on the side for guests who want an extra bright squeeze. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven until warmed through.
