As soon as I read the ingredients, I knew this was same recipe my mother gave to me many years ago. She would make this for entertaining guests, and I always loved it. This is a super simple, yet elegant appetizer- and filling enough that you could use in lieu of an entree. Also- usually none left, but when there is some, I have used it as filling in omelettes for Sunday morning brunch ( super delish!). If you've never made this and like both crab and artichokes, you wont be disappointed.
Warm Crab and Artichoke Dip with French Bread
Photo: Annabelle Breakey; Styling: Karen Shinto
More From Sunset
Amount per serving
- Calories: 255
- Calories from fat: 37%
- Protein: 13g
- Fat: 11g
- Saturated fat: 1.8g
- Carbohydrate: 27g
- Fiber: 2.9g
- Sodium: 624mg
- Cholesterol: 38mg
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 8 ounces frozen artichoke hearts, thawed and chopped
- 8 ounces shelled cooked crab
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 cup sliced almonds
- 1 baguette (8 to 12 oz.)
- 4 teaspoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1. Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes.
- 2. Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note