Baked Crab and Artichoke Dip

11 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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.

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Reviews (11)

Rate This Recipe
mo
10

mo

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 :)

Momma D
5

Momma D

Kind of bland, we followed the recipe to the "T", we added more cayenne but recipe missing flavor.

onassis75
4

onassis75

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 down some crackers and while my family was chowing down someone suggested tortilla chips so I put those out as well! It was a big hit and super easy to do the night before so that I could focus on other aspects of my cook out!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 25 g
  • 39%
  • Carbs
  • 27.5 g
  • 9%
  • Protein
  • 20.9 g
  • 42%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 787 mg
  • 31%

Based on a 2,000 calorie diet

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Chef John's Hot Spinach Artichoke Dip

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