Baked Crab & Artichoke Dip - Super Bowl Dip Recipe - Dining and Cooking (2024)

Hello this is Chef John from foodwishes.com with baked crab and artichoke dip that’s right first I dip then you dip then possibly if there’s time we will all dip and what makes this so special is not just the amazing combination of crab and artichoke it’s that it’s baked in a bread bowl and

People just love things baked in bread bowl I’m not sure exactly why but I think it’s the subconscious knowledge that even when the Dip’s gone they can still eat the dip soaked bread crust so anyway not only does this look impressive but it’s super super easy to

Make and this is how you do it all right in a big bowl I have a couple packages of cream cheese room temperature so it’s easy to mix so to the cream cheese we’re going to add some sour cream and some mayonnaise and then of course we’re

Going to need lots of crab all right so I have about a pound of lump crab meat and of course the obvious question can I do this with fake crab meat I cannot afford or find real crab well of course you can is it is good I think we both

Know the answer to that question but you can substitute if you have to and then we’re also going to need some artichoke product and I know most people will use the hearts but I’m using these are to choke bottoms for my taste the hearts usually have too many of those tough

Leaves attached which are very fibrous and I’m all for high fiber diets but not so much with my party dips so I don’t heart hearts for this all right so we’re going to chop those up or dice them whatever you’re into toss that in we’re also going to put in some very finely

Minced red bell pepper not only is that going to add some nice sweetness it’s also going to make this look crabbi all right give it a nice color we’re also going to throw in some chopped green onion lots of minced garlic and then some green herb I’m going to use tan cuz

I really like that sweet Anis flavor think that’s a perfect match with seafood dips all right some lemon both zest and juice so I’m going to squeeze the lemon in there of course before you squeeze it you always want to zest it first that just makes sense and then

We’re going to season this up with some freshly ground black pepper all right a nice big pinch of salt some wierer sauce and a healthy dose of cayenne and last but not least a giant handful of cheddar cheese I like to use extra sharp white cheddar

But any melty cheese will work and then I’m going to take a spatula and mix this until completely smooth and if you want to make this job a little harder use a bowl that’s too small so you can’t mix very fast that’s what I did so sometimes

I’ll use stuff cuz it looks better on camera but as I’m mixing it I’m thinking this sucks why didn’t I use a bigger bowl but really was not that big of a problem eventually 5 minutes later I had mixed it thoroughly and that believe it

Or not is done and ready to bake now if you want you can just dump this right into a casserole dish pop in the oven but of course we’re not going to do that we’re going to get all fancy and do this in a bread bowl so we’re going to cut

The top third off of sourdough loaf of bread and I’m saying sourdough cuz that’s what we use around here but any crusty bread will work pull out as much as the inside as you can just leaving the crust you want to tear out as much as possible but you don’t want to break

Through so be careful I’m going to put that in a baking dish with a little bit of foil in case there’s drippage and with something like this you should always be anticipating a little bit of drippage all right we’re going to fill that up you want to pack it down nice

And firmly you don’t want any air pockets under there and by the way I’ll have to admit I had a little bit of a portioning problem I usually use a larger oval loaf but this time I bought a little smaller round one so I ended up

With about a cup of filling left over which I probably could have just stuffed in there but I didn’t want to take a chance of overfilling so I can’t confirm or deny I’m going to save that for some ravioli but like I said I could have

Just piled it on top it would have been fine of course if you do have extra you can just put it in a little ramkin and bake it so we’re going to fill that up and then all my Shuffle instincts were saying put a little more cheese on top

Come on just a little more so I did those same instincts were screaming a little bit of cayenne please right that’s going to make the top look nice and that’s ready for the oven so we’re going to pop that in at 375 for I don’t know let’s say about a half hour right

Exact times aren’t that big of a deal You’re simply going to cook it until the top is golden brown and it’s heated through all right there’s really nothing in this that has to cook you just want it hot and then you don’t have to wait

For it to cool you don’t have to do anything other then throw it down a platter with some crackers or sliced bread and serve it up and by the way if people hear this is what you bring to a Super Bowl party you’re going to have so

Many invites to choose from next year you’ll be like one of those highly sought after football free agents that sign for millions and millions of dollars it’ll be just like that except you know for the millions of dollars but same idea okay and of course I have to

Try some of this look at that that was so good and of course this is molten hot so it’s very runny as this sits and cools it will tighten up a little bit and while it is really good hot and warm it’s equally delicious room temperature

So this really is a great party snack and of of course as I mentioned earlier when all the dips gone you can totally eat that crust although it is kind of awkward being the first one that tears into it but you know what someone will be drunker and hungrier than you and

They’ll do it first and then you can swoop in right after okay so anyway this really is a crowd pleaser and a showstopper and as you saw extremely easy to put together so I hope you give this a try head over to foodwishes.com for all the ingredient amounts and more

Info as usual and as always enjoy