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Artichoke Crab Dip Recipe
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This artichoke crab dip is creamy and delicious. Make it with real or imitation crab meat—either way, watch it disappear!
Course
appetizers
Cook Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
12
servings
Calories
42
Author
Cheryl Najafi
Ingredients
14
oz can
artichoke hearts
drained and chopped
8
oz
crab meat
lumps, crumbled
8
oz
feta cheese
finely crumbled
1
clove
garlic
minced
1/2
cup
red bell pepper
diced
1/2
cup
green bell pepper
diced
1/2
cup
Parmesan cheese
shredded
1/2
cup
light mayonnaise
1/2
cup
sour cream
parsley
chopped, for garnish
Instructions
Preheat oven to 350 degrees. Spray an 8" square baking dish with cooking spray. Set aside.
Mix artichoke hearts, crab meat, feta cheese, garlic, both bell peppers, Parmesan cheese, mayo and sour cream in a medium bowl.
Pour mixture into prepared dish. Bake for 20-25 minutes until bubbling and beginning to brown.
Sprinkle with parsley and serve warm or hot. Enjoy!
Notes
On a budget? Use imitation crab meat. It’s less expensive. When mixed in a dip, no one will know the difference!
Nutrition
Calories:
42
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
137
mg
|
Potassium:
8
mg
|
Fiber:
0.2
g
|
Sugar:
0.3
g