Hot Crab and Artichoke Dip

Photo: psfreeman

Enjoy this savory dip, a mixture of delicious crab and artichokes in a creamy base, with crostini, pita chips, crackers or crudités. Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before putting in the oven, and increase baking time by about 5 minutes. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/3100.

Yield: 16 servings
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Ingredients

  • 1 8-ounce tub(s) lump crabmeat
  • 1 14-ounce can(s) artichoke hearts in water, drained and coarsely chopped
  • 1/2 cup(s) diced red bell pepper
  • 1 8-ounce package(s) Neufchâtel cheese
  • 1/2 cup(s) light mayonnaise
  • 4 tablespoon(s) chopped fresh chives, divided
  • 1 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) Worcestershire sauce
  • 1/4 teaspoon(s) sea salt

Preparation

  1. Preheat oven to 375°F. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.

  2. Place Neufchâtel, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.

February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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