Artichoke and Crabmeat Dip

Artichoke and Crabmeat Dip Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

Yield:

Makes 6 Cups
Total time: 2 Hours, 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 11 Minutes
Total: 2 Hours, 30 Minutes

Ingredients

2 (6-oz.) cans lump crabmeat, drained and picked
2 (14-oz.) cans quartered artichoke hearts, drained and chopped
4 garlic cloves, minced
1/4 cup lemon juice
4 teaspoons hot sauce
1/2 cup shredded Parmesan cheese
2 (8-oz.) packages cream cheese, softened
1 teaspoon white pepper
1 cup mini bagel chips, coarsely crushed
Garnish: chopped fresh chives

Preparation

1. Combine first 8 ingredients. Spoon into a lightly greased 3-qt. slow cooker.

2. Cover and cook on Low 2 1/2 hours. Stir until cheese is smooth; sprinkle with crushed bagel chips. Serve with crackers.

Note:

Pick through the crabmeat to remove the fine cartilage, if you like, but take care to leave the prized chunks of lump crabmeat as intact as possible.