Baked Crab and Artichoke Dip

Baked Crab and Artichoke Dip

16
Chef John 21368

"This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!"

Ingredients

1 h {{adjustedServings}} servings 414 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  2. Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  3. Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  4. Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  5. Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the bread loaf. The actual amount consumed will vary.
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Reviews

16
  1. 19 Ratings

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This is a nice looking dish. It was good, but a bit bland so I added garlic powder, old bay, and a bit more cayenne pepper. Thank you for the clear instructions and recipe Chef John :)

I have made this recipe for several group meetings and it has been loved! However, since I live in rural Costa Rica, I have had to substitute for some of the items! Had to use canned crab (drai...

The bread bowl sounds wonderful but I threw everything into a crock pot the night before. I put it on 3 hours before my guests arrived the next morning - stirred it up once it was hot. I threw d...