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

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.

momzilla
4

momzilla

We made it with some left over king crab (I know, right!?). I loved the way all the flavors blended, added about 2T of hot jalapeno juice to add just the right amount of kick. It is just a bit bland, but hey you can always add spice, much more difficult to take it out. Good stuff!!

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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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