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Baked Crab and Artichoke Dip

Baked Crab and Artichoke Dip Recipe

  • 2 (8 ounce) packages cream cheese, softened
  • 1 pound lump crabmeat, drained
  • 1 (14 ounce) can artichoke bottoms, drained and chopped
  • 6 ounces shredded white Cheddar cheese
  • 1/2 cup finely diced red bell pepper
  • 1/3 cup chopped green onions
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon Worcestershire sauce
  • 1 pinch cayenne pepper, or more to taste
  • salt and freshly ground black pepper to taste
  • 1 round loaf sourdough bread
  • 2 tablespoons shredded white Cheddar cheese
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Nutritional information
Nutrition Facts
Serving Size 1/12 of a recipe
Amount Per Serving
Calories 414
Total Fat 25g
Saturated Fat 13.5g
Cholesterol 92mg
Sodium 787mg
Total Carbohydrate 27.5g
Dietary Fiber 2.3g
Sugars 1.6g
Protein 20.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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