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crab dip

Our delicious crap dip recipe comes from my grandma's recipe collection.

Made with fresh crab and artichokes blended with cream cheese, this warm your tummy dip is best served with crisp toasted French baguette slices.

How to make Hot Crab Dip

Difficulty:

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What you are creating:

Makes one 8x8 pan

Creamy crab and artichoke dip served piping hot with toasted French baguette slices.

Ingredients:

  • 3 tablespoons butter

  • 4 garlic cloves, minced

  • 1 large can artichoke hearts

  • 3 - 8 ounce packages cream cheese

  • 1 pound fresh crab meat (or 2 six ounce cans)

  • 1 cup Parmesan cheese

  • 1/2 cup sliced green onions

  • 1 teaspoon horseradish

  • 1/4 teaspoon pepper sauce

  • Mozzarella cheese, shredded

  • Cheddar cheese, shredded

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Directions:

  1. Sauté garlic, artichoke hearts and green onions in butter.

  2. Place cream cheese, Parmesan cheese and crab into mixing bowl with paddle.

  3. Add sautéed vegetables, horseradish and pepper sauce and blend.  

  4. Place in an 8x8 pan and sprinkle top with Mozzarella and cheddar cheeses.

  5. Bake until golden on top and bubbly.

  6. Serve with toasted French baguette slices.

Variations: