Hot Artichoke Crab Dip

The recipe Hot Artichoke Crab Dip can be made in around 45 minutes. One serving contains 854 calories, 16g of protein, and 82g of fat. This recipe serves 4. For $2.47 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. The Super Bowl will be even more special with this recipe. 54 people found this recipe to be scrumptious and satisfying. A few people really liked this hor d'oeuvre. A mixture of mayonnaise, sour cream, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is good. If you like this recipe, you might also like recipes such as Hot Artichoke and Crab Dip, Hot Crab and Artichoke Dip, and Hot Crab and Artichoke Dip.

Servings: 4

 

Ingredients:

1 cup mayonnaise

1 cup sour cream

1 cup grated (NOT shredded) fresh Parmesan cheese

8 ounces cream cheese

3 cloves crushed garlic (to taste)

1/2 cup chopped onion

1 4 ounce ounce can artichoke hearts, quartered or chopped

4 ounces fresh Dungeness or imitation crab meat

Equipment:

microwave

oven

Cooking instruction summary:

Soften cream cheese in microwave oven, then add all other ingredients. Mix well and bake in a 350 degree oven for 25 - 30 minutes. Serve with sliced baguette. A crowd pleaser!

 

Step by step:


1. Soften cream cheese in microwave oven, then add all other ingredients.

2. Mix well and bake in a 350 degree oven for 25 - 30 minutes.

3. Serve with sliced baguette.

4. A crowd pleaser!


Nutrition Information:

Quickview
854 Calories
16g Protein
81g Total Fat
14g Carbs
6% Health Score
Limit These
Calories
854
43%

Fat
81g
126%

  Saturated Fat
28g
178%

Carbohydrates
14g
5%

  Sugar
6g
8%

Cholesterol
135mg
45%

Sodium
1252mg
54%

Get Enough Of These
Protein
16g
32%

Vitamin K
94µg
90%

Calcium
433mg
43%

Vitamin A
1635IU
33%

Phosphorus
320mg
32%

Vitamin B2
0.27mg
16%

Vitamin E
2mg
15%

Selenium
10µg
15%

Vitamin B12
0.67µg
11%

Vitamin C
8mg
10%

Zinc
1mg
9%

Vitamin B5
0.76mg
8%

Potassium
231mg
7%

Vitamin B6
0.13mg
7%

Magnesium
24mg
6%

Vitamin D
0.81µg
5%

Iron
0.92mg
5%

Fiber
1g
5%

Folate
18µg
5%

Manganese
0.08mg
4%

Vitamin B1
0.06mg
4%

Copper
0.05mg
3%

Vitamin B3
0.25mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Bread Baking: Almond Rolls

Serious Eats

Penne Pasta with Broccoli and Cheese

foodista.com

Spring Vegetable Salad with Dill Pesto and Prosciutto

Perrys Plate

Crispy Salmon with Ginger Soy Sauce

Just as Delish

Lemon Caper Parmesan Potato Salad Bites

Joanne Eats Well with Others