Crab and Artichoke Dip
Difficulty: Easy | Makes: 6-8 Servings
This creamy and flavorful dip features succulent white crab meat, tender artichoke hearts, and a cheese blend. Perfect for parties, tailgates, or a casual weekend appetizer.
Ingredients
- 1 (8 oz) block of cream cheese, softened
- ¾ cup mayo
- ¼ cup sour cream
- 2 (6 oz) cans Roland® White Crabmeat, drained
- 1 (13.75 oz) can Roland® Quartered Artichoke Hearts, drained, chopped
- ⅓ cup Roland® Jalapeno Slices, chopped
- 1 cup Monterey jack
- 1 ¼ cup cheddar, divided
- ½ cup parmesan cheese, grated
- 1 garlic clove, grated
- 1 tablespoon Worcestershire
- Sliced scallions, for garnish
- Roland® Holland Rusk Crackers, for serving
- Roland® Rosemary Everything Flatbreads, for serving
Directions
- Preheat the oven to 425 degrees F. In a large bowl, combine cream cheese, mayo, sour cream, crab meat, artichokes, jalapeno, Monterey jack cheese, ¼ cup cheddar, parmesan, garlic, and Worcestershire
- Pour mixture into a 10 inch baking dish and sprinkle with 1 cup of cheddar
- Bake for 15-20 minutes or until golden
- Garnish with scallions and serve with Roland® crackers
