We aren’t big football people around here. Nope, we tend to watch basketball theses days. However, football is pretty exciting around Atlanta this year since the Atlanta Falcons are headed to the Superbowl. The Big One has been talking about what he wants to do for the Big Game, and given the amount that he eats, ultimately that turns back to the menu. I love warm Crab and Artichoke dip, particularly when I’m going out to eat. However, I thought it would be a great and easy recipe to make for a tasty game day appetizer, so I worked on creating the perfect recipe for warm crab and artichoke dip. It is so yummy that you can basically eat it out of the bowl with a spoon!
Ingredients for Warm Crab and Artichoke Dip
- 1 Can of Crab Meat (6 to 7 oz)
- 1 Cup of canned Artichoke Hearts (you can used Quartered, Whole or Baby)
- 1/2 Cup Softened Cream Cheese
- 1/2 Cup Mayonnaise (I prefer Duke’s)
- 1/2 Cup Shredded Sharp Cheddar Cheese
- 1/2 Cup Shredded Monterey Jack Cheese
- 1/3 Cup Finely Shredded Parmesan Cheese (use the real cheese, not the kind at the pizza parlor)
- 1/4 Cup Finely Minced Sweet Onion
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Worcestershire Sauce
- 1/8 Teaspoon Black Pepper
The prep for this recipe is incredibly easy. Start by chopping the artichoke hearts in your food processor. I personally prefer the finely cut pieces of artichoke, and this is a great way to make sure that everything is minced. Then I used my standing mixer to blend the cream cheese, artichoke hearts, mayonnaise and crab meat. After chopping the sweet onion in the food processor, I added it along with the minced garlic to dip. Then I added the cheese, black pepper and Worcestershire sauce. I continued to blend everything together a low speed until thoroughly mixed.
I put the dip into the serving bowl, and heated it at 400 degrees for approximately 20 minutes. I was regularly checking the dip to make sure that it didn’t burn. When I removed the dip from the oven it was bubbling and golden.
While it was cooking in the oven, I took a thin French baguette and sliced it. I toasted the slices until they were lightly brown.