Hot Crab and Artichoke Dip

Serves 16
Time 40 min
Hot Crab and Artichoke Dip

Enjoy this savory dip, a mixture of delicious crab and artichokes in a creamy base, with crostini, pita chips, crackers or crudités.
Watch our how-to video.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    1 container (8-ounce)lump crabmeat
    1 can (14-ounce)artichoke hearts in water, drained and coarsely chopped
    1/2 mediumred bell pepper, finely chopped
    1 package (8-ounce)Neufchâtel cheese, room temperature
    1/2 cuplight mayonnaise
    4 tablespoonschopped fresh chives, divided
    1 tablespoonlemon juice
    2 teaspoonsWorcestershire sauce
    1/4 teaspoonfine sea salt

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 375°F.


In a large bowl, break up crabmeat into slightly smaller pieces, removing any pieces of shell.


Stir in artichokes and bell pepper and set aside.


Place Neufchâtel, mayonnaise, 3 tablespoons of the chives, lemon juice, Worcestershire and salt in a food processor and pulse until just combined.


Transfer to the bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish.


Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.


Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before baking, and increase baking time by about 5 minutes.

Nutritional Info

Serving Size

about 1/4 cup dip

Calories

80

Total Fat

5g

Saturated Fat

2g

Cholesterol

15mg

Sodium

330mg

Total Carbohydrate

5g

Dietary Fiber

1g

Total Sugars

1g

Protein

3g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.