Description
This Jalapeno Crab Artichoke Dip is creamy, cheesy, and packed with savory crab and tender artichokes!
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced
- (1) 14 oz can artichoke hearts, chopped
- 1 jalapeno, seeds removed and diced
- 1/2 lb crab meat
- 2 TBSP lemon juice, or juice from one lemon
- 1 cup parmesan cheese
- 1/4 cup butter, melted
- salt and pepper, to taste
Instructions
- In a mixing bowl, add cream cheese, mayo, sour cream, minced garlic, diced jalapenos, the white part of your green onions, chopped artichoke hearts, crab meat, and 1 cup of cheese
- Mix until combined
- Add the lemon juice and salt and pepper to taste
- Transfer to an oven safe dish and drizzle the melted butter over the top
- Bake in the oven on the top rack at 350 for 25 minutes
- If the top doesn’t brown, you can broil it to get that nice golden brown finish
- This will only take a couple minutes so be sure to watch it
- Remove from oven and sprinkle green onions over the top
- Serve warm with sliced baguette or tortilla chips
Notes
This recipe makes a pretty generous amount, so you can store it in the refrigerator for 2 days. Just reheat in microwave.