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Warm Crab & Artichoke Dip With Parmesan Crostini

crab dip

A few weeks ago the One Good Thing by Jillee team went out to lunch at a restaurant called McGrath’s Fish House after I had a Saturday speaking engagement. As one of our appetizers, we ordered their famous crab & artichoke dip which we all went quite crazy over! It was SO good we finished every last speck and then unanimously decided that somehow we had to re-create it for the website! Thankfully Kaitlyn took on the task! :-)

Kaitlyn writes………    We’ve all had dips like this before but there was just something different about this one. It was extra creamy and had incredible flavor. I knew I had to try and recreate it at home and I think I actually got pretty close! This would be the perfect snack to dig-in to during the Super Bowl today, so after you read this, go grab the car keys and head to the store!

Crab & Artichoke Dip

Adapted from Food.com and Eat Drink Merry Utah

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Ingredients 

  • 1 cup mayonnaise (homemade mayo really takes it over the top!)
  • 2 cups cream cheese, softened
  • 2 1/2 cups shredded parmesan cheese
  • 1/3 cup diced yellow onion
  • 1/3 cup diced celery
  • 1/3 cup diced green onions
  • 3/4 cup diced red pepper
  •  3 cloves garlic, diced
  • Juice of 1 lemon
  • 1 teaspoon Tabasco
  • (2) 14 oz cans artichoke hearts, drained and roughly chopped
  • 1 lb crab meat

Directions 

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Preheat the oven to 425 degrees. Beat the cream cheese, mayonnaise, and 2 cups of parmesan cheese in a stand mixer until well combined.

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Mix in the onion, celery, green onions, red pepper, garlic, lemon and tabasco.

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Finally, add the artichoke hearts and crab meat. Mix on low until combined.

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Transfer the dip to a medium sized baking dish.

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Bake at 425 degrees for 15-20 minutes or until the dip is hot and bubbly. Sprinkle the remaining parmesan cheese over the top of the dip.

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Turn the oven up to broil and bake the dip for 2-3 minutes or until the top is golden brown.

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Serve with your choice of chips or better yet – make some parmesan crostini! I found this perfect pre-chopped french bread in the bakery of my local grocery store.

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To make the crostini – spread a bit of butter on each piece of bread, then sprinkle with garlic powder and shredded parmesan cheese. Bake at 425 degrees for 8-10 minutes or until crispy.

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The crispy crostini is the perfect vehicle for the delivery of this ooey, gooey dip to your awaiting mouth! :-)

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What is your favorite dip recipe?

Crab and Artichoke Dip

Crab and Artichoke Dip

Jill Nystul
A few weeks ago the One Good Thing by Jillee team went out to lunch at a restaurant called McGrath’s Fish House after I had a Saturday speaking engagement. As one of our appetizers we ordered their famous crab & artichoke dip which we all went quite crazy over! It was SO good we finished every last speck and then unanimously decided that somehow we had to re-create it for the website! Thankfully Kaitlyn took on the task! :-) Kaitlyn writes……… We’ve all had dips like this before but there was just something different about this one. It was extra creamy and had incredible flavor. I knew I had to try and recreate it at home and I think I actually got pretty close! This would be the perfect snack to dig-in to during the Super Bowl today, so after you read this, go grab the car keys and head to the store!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Condiment
Cuisine American
Calories 4721 kcal

Ingredients
  

  • 1 cup Mayonnaise
  • 2 cups Cream cheese softened
  • 2 1/2 cups Parmesan cheese shredded
  • 1/3 cup Yellow onion diced
  • 1/3 cup Celery diced
  • 1/3 cup Green onions diced
  • 3/4 cup Red pepper diced
  • 3 cloves Garlic diced
  • 1 Lemon Huice
  • 1 teaspoon Tabasco
  • 2.25 oz artichoke hearts drained and roughly chopped
  • 1 lb Crab meat

Instructions
 

  • Preheat the oven to 425 degrees.
  • Beat the cream cheese, mayonnaise, and 2 cups of parmesan cheese in a stand mixer until well combined.
  • Mix in the onion, celery, green onions, red pepper, garlic, lemon and tabasco.
  • Finally, add the artichoke hearts and crab meat. Mix on low until combined.
  • Transfer the dip to a medium sized baking dish.
  • Bake at 425 degrees for 15-20 minutes or until the dip is hot and bubbly.
  • Sprinkle the remaining parmesan cheese over the top of the dip. Turn the oven up to broil and bake the dip for 2-3 minutes or until the top is golden brown.
  • Serve with your choice of chips or make some parmesan crostini. I found this perfect pre-chopped french bread in the bakery of my local grocery store.
  • To make the crostini spread a bit of butter on each piece of bread, then sprinkle with garlic powder and shredded parmesan cheese. Bake at 425 degrees for 8-10 minutes.

Nutrition

Calories: 4721kcalCarbohydrates: 61gProtein: 213gFat: 403gSaturated Fat: 158gCholesterol: 1003mgSodium: 10884mgPotassium: 2587mgFiber: 8gSugar: 32gVitamin A: 13135IUVitamin C: 262.2mgCalcium: 3551mgIron: 9.2mg


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Holidays

  • I ask DH his favorite dip–he said “skinny dip” but I don’t think that what OGT is ooking for here.
    Your recipe sounds delicious–I may substitute grilled asparagus for the artichokes.
    My favorite dip hmmm–either guacamole or hoagie dip. If you don’t know what a hoagie is you wouldn’t understand. A a sub tries to be a hoagie (to me they don’t compare). The closest I have found outside of central NJ is Jersey Mike’s Subs. #13 minus the pepperoni (Genoa salami is the real star & you miss it if you get the pepperoni) or #2 Jersey Shore Favorite where the cappacuolo is the star. And if you go to JM’s please grab a Tastykake–Butterscotch krimpets are my favorite.

  • We live up the street from a McGrath’s restaurant when we go out I always order this and my hubs has the clam chowder and I have a slumgullion and we are good to go..It is delish and I have learned to make it but really it is wonderful and all the servers are the grandchildren of my friends and neighbors and they are so sweet. Thanks for re-creating this yummy recipe..Happy Valentines day early and Happy Chinese new Near on feb 19, the Wood Sheep year!!!!!!!!!!!

  • Jill,
    Did you use fresh crabmeat or canned crabmeat? I’ve never purchased canned crabmeat before. Would it be better to try to find a frozen or vacuum packed product?

    I’m looking for a low-cal spinach and artichoke dip if you decide to experiment again.
    Thanks
    Marsha

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