Crab and Artichoke Dip

WAY back in February, My friend Erin posted a recipe for Hot Crab and Artichoke Dip, and I have had it bookmarked since. Well, I have FINALLY bought all the ingredients for it today, after drooling over this recipe for the last (nearly) 6 months. But it got me thinking of another Dip I want to make too.
My friend Sophie makes an amazing Spinach Dip, and I have never been able to recreate it, and She will not share her recipe... It is kind of her trademark dish, So I don't really blame her. I guess I will just have to come up with my own Spinach Dip instead of trying to copy hers... Any Spinach Dip tips?

Anyway, lets get to it... I definitely recommend going over to Erin's blog, because she posts some amazing stuff...


Crab and Artichoke Dip
Adapted from: A Tale of One Foodies Culinary Adventures

4oz Cream Cheese
2 TBSP Chili Sauce (I used the Rooster Sauce)
1 TBSP Horseradish (prepared)
1/2 cup Plain Greek Yogurt
1/4 cup sour cream
1 Can of Artichoke hearts... drained and chopped
1 1/4 cup Crab meat (fresh or frozen)... (I ended up having to use Canned... Not being near the ocean means not a great supply of affordable fresh seafood... AND the frozen stuff was all still in legs, and I wouldn't bother shelling it just to put it into Dip)
1 Cup finely grated Parmesan or Romano cheese



Use a hand mixer to cream together the first 5 ingredients (add spices to your taste too... fresh garlic would be a good one... I forgot to buy some at the store though, and it tastes just fine without the garlic)

Once everything is smooth and well mixed (make sure you use a rubber spatula to pull down the sides, so everything gets mixed in), stir in the crab, and artichoke hearts.

Place the dip into a small baking dish (I used an 8" round casserole dish for this) that has been greased.




Cover the top with the grated cheese, and bake in the oven at 350 F for about half an hour. You want the cheese to start to brown a little, and everything to be a little bubbly.

Serve with Pita chips, Crackers, or Tortilla chips, and Enjoy!



Sorry the pictures are crappy (again)