CONNECT facebook twitter pintrest instagram e-newsletter

Crab & Artichoke Dip

From Our Kitchen


½ lb fresh crab meat
½ lb cream cheese, cut into pieces
1 cup grated Parmesan cheese
½ cup white wine
¾ cup half and half
2 medium shallots, chopped
1 tsp garlic, chopped
½ canned artichokes, chopped
1 tsp Old Bay
2 Tbsp. roasted red bell peppers, diced
1 tsp dry mustard
2 Tbsp. lemon Juice
2 tsp Worcestershire Sauce
1 tsp parsley, chopped
½ tsp paprika
salt and pepper to taste
splash of Tabasco


Melt the butter in a wide pot over medium heat. Cook shallots and garlic for 5 minutes. Add wine and simmer for 5 minutes. Add tobasco, thyme, old bay, dry mustard and half & half. Simmer for 6-8 minutes. Slowly whisk in cream cheese until melted. Whisk in parmesan. Remove from heat and fold in the rest of the ingredients. Adjust seasoning.

Serve as is or bake in the oven at 350°F until brown and bubbly.

Serves 4-6