35 mintime
Mediumdifficulty
7Servings
—Rating
Spicy Crab and Artichoke Dip
70% authentic · Fusion
A flavorful twist on crab dip, incorporating the earthy notes of artichoke hearts and a kick of spice from jalapeños and cayenne pepper. Baked until golden and irresistible.
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Ingredients
- Lump crab meat1 pound
- Cream cheese, softened8 ounces
- Sour cream1/2 cup
- Canned artichoke hearts, drained and chopped1 cup
- Fresh jalapeño, finely diced1
- Garlic, minced2 cloves
- Cayenne pepper1/4 teaspoon
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped2 tablespoons
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, beat together softened cream cheese and sour cream until smooth.
- 3
Stir in the chopped artichoke hearts, diced jalapeño, minced garlic, cayenne pepper, salt, and black pepper.
- 4
Gently fold in the lump crab meat and chopped cilantro.
- 5
Transfer the mixture to a skillet or baking dish.
- 6
Bake for 25-30 minutes, until hot, bubbly, and lightly browned.
- 7
Garnish with extra cilantro and serve immediately with tortilla chips or baguette slices.
