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Crab and Artichoke Dip
Jon Davies
Print Recipe
Course
Side Dish
Cuisine
American, Seafood
Ingredients
1
Pound
crabmeat
Use claw, special or backfin for flavor. You don’t need to incur the expense of Jumbo Lump.
2
Pounds
Philadelphia Cream Cheese
1
Teaspoon
Old Bay Seasonings
2
Cups
chopped artichoke hearts
½
Cup
Asiago cheese
½
Cup
sour cream
½
Cup
mayo
2
Scallions chopped
Splash hot sauce
Splash Worcestershire sauce
Instructions
Combine all ingredients in top part of double boiler over medium heat.
Cook until bubbling hot stirring occasionally to ensure even melting of products.