Crab Artichoke Dip
Crab Artichoke Dip
"You can serve the crab artichoke dip with lemon wedges, sliced baguette, crackers, or vegetable sticks for dipping." – Chef Keoni Chang, Vice President and Chief Food Officer
Ingredients
- 1 6-8 oz. can Crab meat, drained, picked for shells
- 1 14 oz. can Artichoke hearts, drained and chopped (not marinated artichoke hearts)
- 1 1/2 cup Mayonnaise
- 1/2 Round onion, finely sliced (as close to paper thin as possible)
- 1/2 cup Grated parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the drained crab meat, chopped artichoke hearts, mayonnaise, sliced onion, and grated Parmesan cheese. Mix until well combined.
- Transfer the mixture to a baking dish or oven-safe skillet, spreading it evenly.
- Bake in the preheated oven for about 25-30 minutes or until the dip is bubbly and the top turns golden brown.
- Once done, remove it from the oven and let it cool for a few minutes before serving.
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