Hot Artichoke and Crab Dip
- 1 teaspoon unsalted butter
- Two (14-ounce) cans artichoke hearts, drained
- 8 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 cup mayonnaise
- 2 tablespoons Creole seasoning
- 3 teaspoons tabasco sauce, or more to taste
- 3 tablespoons freshly squeezed lemon juice
- 8 green onions, very thinly sliced (divided)
- 10 ounces fresh lump crabmeat
- salt and freshly ground black pepper, to taste
- crackers or baguette slices, for serving
- Produce
- Artichoke hearts (2 (14-ounce) cans)
- Green onions (8)
- Seafood
- Lump crabmeat, fresh (10 ounces)
- Condiments
- Mayonnaise (1 cup)
- Tabasco sauce (3 teaspoons)
- Cooking & Baking
- Creole seasoning (2 tablespoons)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Crackers or baguette, slices (1)
- Drinks
- Lemon juice, freshly squeezed (3 tablespoons)
- Dairy
- Butter, unsalted (1 teaspoon)
- Cream cheese (8 ounces)
- Parmesan cheese (1 cup)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published September 21, 2007 (5 years ago).
5 people saved this recipe.
