Crab and Artichoke Dip Recipe2016-07-14
- Servings : 8-10
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
My olderst son, Christopher celebrated his 30th birthday this year
and he asked me to cater his party…
this amazing Crab Dip was one of the unforgettable dishes!
- 8 oz cream cheese
- 1/2 cup mayo
- 1/2 cup sour cream
- 14 oz can artichoke hearts, drained and quartered
- 12 oz lump crab meat
- 1 cup shredded fontina cheese, divided
- 1/2 cup shredded pepper jack cheese
- 3 green onions, chopped
- 1 TBSP Worcestershire sauce
- Salt and pepper to taste
Preheat oven to 425 degrees. Spray a 9 inch baking dish with nonstick spray.
In your mixing bowl, combine cream cheese, mayo and sour cream.
Add the artichoke hearts, crab, 1/2 the fontina cheese, pepper jack cheese, green onions, Worcestershire , salt and pepper; blend until all combined.
Spread in the prepared pan and sprinkle with remaining cheese; bake 20-25 minutes until hot and bubbly.
Serve immediately with your favorite crackers or crostini.
Combine all the wonderful ingredients except for
1/2 the fontina cheese and blend well…
Spread in the baking dish and top with
the remaining shredded cheese…
Bake on 400 degrees 20-25 minutes until hot and bubbly!