Feeling crabby? How about artichoke-y? Well then, have I the recipe for you! I was browsing dip recipes for the New Year and came across several that I’ve added to my little list of “I’m going to make these someday” list. Do you have one of those? January always leaves me feeling motivated to try new things – recipes, projects, states of mind, coffee, wine….whatever. This is a recipe for a simple crab artichoke dip that I can cross off that list because I actually mixed it up (woot, woot)!
Dips are such a staple in our home. They make a great snack food or can be swapped for a simple dinner, too. Many of my favorite dip recipes have become scrumptious comfort dishes for the winter. Comfort food and winter go hand in hand. Warmth, goodness, and, at time, over-indulgence are what comfort food is all about.
One of Derek’s favorite dips is a spinach artichoke dip. This simple crab artichoke dip is a bit of a different take on the spinach artichoke but it still hits all the checks for Derek (mainly, cheese).
Simple Crab Artichoke Dip: You’ll Need
- 1 (8-oz.) block cream cheese, softened
- 1 c. mayonnaise
- 1 1/2 c. shredded Monterey Jack, divided
- 1/2 c. freshly grated Parmesan
- 1 can(14-oz.) can artichoke hearts, drained and finely chopped
- 2 cloves garlic, minced
- 12 oz. lump crabmeat
- 2 green onions, thinly sliced
- 2 tsp. Worcestershire sauce
- Salt
- Freshly ground black pepper
- 2 tbsp. Freshly chopped parsley, for garnish
For dipping, you can use your favorite, uh, dipping thing? Think crackers, pita chips, etc. This dip goes great with a “garlic crostini” – which is basically an overly crispy garlic bread. For the bread, you will need:
- 1 baguette, sliced to your preference
- Virgin olive oil (I used avocado oil)
- Garlic clove
- Salt
Simple Crab Artichoke Dip: Let’s Do It
Start by preheating the oven to 425. While the oven heats up, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, parmesan cheese, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire in a large bowl. Season with salt and pepper to your preference.
Once it’s whipped up to perfection, pour the mixture into an oven safe baking dish. Sprinkle with the remainder of the Monterey Jack cheese. Place in the oven and bake for 15 to 20 minutes or until it reaches a nice, golden brown (think surfer dude golden brown). That’s it for the dip! See – I told you it was easy.
To create a delicious and crispy crostini to dip in your, uh, dip…place the sliced baguette onto a greased baking sheet and drizzle/brush with the oil. Season to your preference with salt and bake at 350 degrees until toasted/brown or about 10 minutes. Once crisp, rub the bread with the whole garlic clove to absorb flavor (I also sprinkled with a little bit of garlic salt because I’m extra). At this point, garnish the dip and bread with parsley and chose down!
The kids were iffy about this recipe (like they’re iffy about everything, really). It’s a rich dip and I couldn’t eat much at one time – so if you’re planning to gorge, make sure to put on your stretchy pants and have a cold beverage ready. Dips are such an easy snack, party food, or quick dinner option any time of the year – but they are truly my jam during the winter months. Have a favorite dip recipe for me to try? Share with me and I’ll make it and force the kids to eat it! Until next time, peace, love, & light (after coffee).
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