CRAB AND ARTICHOKE DIP

Name: CRAB AND ARTICHOKE DIP
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 8 ounces cream cheese, at room temperature; ½ cup mayonnaise; ½ cup sour cream; 14-ounce can artichoke hearts, drained and quartered; 12 ounces lump crab meat; 1 cup shredded fontina cheese, divided; ½ cup shredded pepper jack cheese; 3 green onions, thinly sliced; 1 tablespoon Worcestershire sauce; Kosher salt and freshly ground black pepper, to taste

5 steps

Prep:10minCook:25min

Updated at: Fri, 17 May 2024 15:08:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories351.7 kcal (18%)

Total Fat29.7 g (42%)

Carbs5.4 g (2%)

Sugars2.5 g (3%)

Protein15.7 g (31%)

Sodium848.2 mg (42%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

8 ouncescream cheese

at room temperature

½ cupmayonnaise

½ cupsour cream

14 ouncecan artichoke hearts

drained and quartered

12 ounceslump crab meat

1 cupshredded fontina cheese

divided

½ cupshredded pepper jack cheese

3green onions

thinly sliced

1 tablespoonworcestershire sauce

kosher salt

to taste

freshly ground black pepper

to taste

Instructions

Step 1

Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.

Step 2

In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.

Step 3

Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.

Step 4

Place into oven and bake until bubbly and golden, about 20-25 minutes.

Step 5

Serve immediately.