Creamy crab and artichoke dip always steals the show.
Caitlin Bensel, Food Stylist: Torie Cox
This creamy artichoke and crabdipis coming in hot.
Just double-check to set the timer because this hot dip will be bubbling to perfection in a flash.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
To change up this dip, consider these variations:
Can I Make Hot Crab-and-Artichoke Dip Ahead?
Bake until hot and bubbly when ready to serve.
it’s possible for you to also microwave portions to reheat as needed.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
3/4tsp.Old Bay seasoning
3/4tsp.Worcestershire sauce
3/4tsp.hot sauce (optional)
1tsp.lemon zest, plus 1 Tbsp.
fresh juice (from 1 lemon), divided
1/2cupfinely chopped artichoke hearts (from 1 [14-oz.]
Lightly coat a 1-quart baking dish with cooking spray.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and 23 cup of the Parmesan.
Bake dip:
Bake until dip is hot throughout and bubbly around edges, about 25 minutes.
Let stand 5 minutes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Serve with crackers and endive leaves.
While you could freeze this dip before baking, the texture may change slightly after thawing.
If you do want to freeze, wrap the unbaked dip tightly and freeze for up to one month.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Thaw in the refrigerator before baking as directed.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
