Ingredients
- 3 frozen cooked artichoke hearts, thawed and quartered
- 2 (8 ounce) packages cream cheese, softened
- 4 ounces crabmeat
- 3 green onions
- 1 clove garlic
- 1 teaspoon lemon juice
Why You'll Keep Making This
This dip combines the rich, sweet flavor of crab with the tender, slightly tangy taste of artichokes. It’s creamy and cheesy, making it a perfect crowd-pleaser. Plus, it’s easy to prepare and always feels a bit special for gatherings.
Tips From The Kitchen
- Use fresh or high-quality canned crab meat for the best flavor and texture.
- Drain the artichokes well to avoid a watery dip.
- Bake until bubbly and golden on top for an appealing look and deeper flavor.
- Drain the artichokes well to avoid a watery dip.
- Bake until bubbly and golden on top for an appealing look and deeper flavor.
Directions
Chop the artichoke hearts, crab, green onions, garlic, and a splash of lemon juice together in a food processor until everything is broken down into small pieces. Then, add the cream cheese and blend until the mixture is smooth and creamy. Transfer the dip to a glass or ceramic bowl and pop it in the fridge for about an hour to let the flavors meld and the dip chill. When you're ready, grab some crackers or fresh veggies and dig in!
Serving Options To Try
Serve warm with toasted baguette slices, crackers, or fresh vegetable sticks like celery and bell peppers. It also pairs nicely with pita chips or sturdy bread for dipping. This dip works well as an appetizer or party snack.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to maintain creaminess. Avoid freezing as it can change the texture.
