Artichoke and Crabmeat Dip

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell  

Yield: Makes 6 Cups
Total:
Recipe from Southern Living

More 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. 1. Combine first 8 ingredients. Spoon into a lightly greased 3-qt. slow cooker.
  2. 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.

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Artichoke and Crabmeat Dip Recipe at a Glance
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