How to Make Crab and Artichoke Dip

Name: How to Make Crab and Artichoke Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 397 grams artichoke bottoms, drained and chopped; 1 pinch cayenne pepper, or more to taste; 454 grams packages cream cheese, softened; 2 teaspoons chopped fresh tarragon; 3 cloves garlic, minced; 79 milliliters chopped green onions; 1 lemon, zested and juiced; 454 grams lump crabmeat, drained; 59 milliliters mayonnaise; 118 milliliters finely diced red bell pepper; 12 servings salt and freshly ground black pepper to taste; 118 milliliters sour cream; 1 round loaf sourdough bread; 2 Tbsps shredded white Cheddar cheese; 1 teaspoon Worcestershire sauce

How to Make Crab and Artichoke Dip is a pescatarian hor d'oeuvre. This recipe serves 12. One portion of this dish contains about 15g of protein, 20g of fat, and a total of 348 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It is perfect for The Super Bowl. A mixture of round loaf sourdough bread, mayonnaise, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Artichoke Bottoms

Red Pepper

Cayenne Pepper

Cheddar Cheese

Cream Cheese

Green Onions

Lemon Zest

Mayonnaise

Sour Cream

Crabmeat

Tarragon

Garlic

Juice

Equipment you will use

Bowl

Cut the top 1/3 off the loaf of sourdough bread and discard.

Ingredients you will need

Sourdough Bread

Remove the bread filling and discard, leaving just the crust.

Ingredients you will need

Bread

Crust

Place in the prepared baking dish.

Equipment you will use

Baking Pan

Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Cheddar Cheese

Bread Bowls

Artichoke

Equipment you will use

Bowl

Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Ingredients you will need

Dip

Equipment you will use

Oven

Equipment

Ingredients

Servings:

397grams

artichoke bottoms, drained and chopped 1pinch

cayenne pepper, or more to taste 454grams

packages cream cheese, softened 2teaspoons

chopped fresh tarragon 3cloves

garlic, minced 79milliliters

chopped green onions 1

lemon, zested and juiced 454grams

lump crabmeat, drained 59milliliters

mayonnaise 118milliliters

finely diced red bell pepper 12servings

salt and freshly ground black pepper to taste 118milliliters

sour cream 1

round loaf sourdough bread 2Tbsps

shredded white Cheddar cheese 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.