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Crab and Artichoke Dip Recipe

July 14, 2016 by Lisa Pinney

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When my son Christopher asked me to cater his 30th Birthday Party a few years ago, this was one of the unforgettable dishes…It’s almost a meal in itself and an amazing appetizer for any of your parties.

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…

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Bake on 400 degrees 20-25 minutes until hot and bubbly!

Enjoy!

Print

Crab and Artichoke Dip Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 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

Instructions

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.

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Filed Under: appetizers, seafood

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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