Hot Asiago Crab & Artichoke Dip

by Shawnda on December 26, 2011

in Appetizers,Seafood

Crab & Artichoke Dip

Or “the dip that makes skinny jeans cry.”

And let’s be totally honest here. It’s also “the dip that makes regular jeans cry.”

You might know that the Foodie Groom and I spent a couple of days 40 hours in Indianapolis last week. If you follow us on Twitter or Facebook. Or if you’ve even gotten within 100 yards of me within the last month… I was pretty excited about it :) While we were there, we hit up a brewery. Twice.

It was right next to our hotel. I swear.

On the day of visit #2, I woke up sick (because that’s what happens when we go on vacation – every time), slept half the day away, and then decided that another pint or two of one of their seasonal beers was exactly what I needed to get me through the Colts-Texans game… despite the warnings on the 12 boxes of cold medicine my husband had purchased earlier.

We ordered the Asiago Crab & Artichoke Dip before heading over to the stadium. It was one of those creamy, oozy, cheesy calorie-bombs that you just can’t say no to. It was heavy on the cheese but pretty light on the crab and artichoke for being called a crab & artichoke dip.

When we got home, we fixed that. This dip is creamy, oozy, cheesy perfection that’s heavy on the crab and artichokes but light(er) on the calories. And totally worthy of being called a crab & artichoke dip. I took it to Christmas Eve dinner and came home with a dish so clean, you would have thought someone had washed it. You know a dish is a winner when you spy someone scraping the sides of the dish, determined to get the very last bite out!

Hot Asiago Crab & Artichoke Dip

A lightened up creamy and cheesy baked dip loaded with crab, artichokes, and Asiago - and you'll never miss the calories!

Ingredients

  • For the crab dip:
  • 8 oz cream cheese (I use reduced-fat)
  • 1/2 cup mayo (I use light)
  • 1/2 cup yogurt (I use fat-free greek yogurt)
  • 1 Tbsp lemon juice
  • 1 bunch green onions, chopped
  • 1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina, can also sub Monterrey jack or Mozzarella)
  • 14 oz can of quartered artichoke hearts, drained
  • 8-12 oz jumbo lump crab meat
  • Salt
  • Pepper
  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • 1 handful cilantro, chopped
  • 1/4 cup green onion tops, chopped
  • Squeeze of lime juice
  • Salt

Instructions

  1. Preheat oven to 425.
  2. Beat the cream cheese, mayo, and yogurt together until smooth.
  3. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
  4. Fold in artichokes and crab.
  5. Season to taste with salt and pepper.
  6. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top..
  7. Bake for ~20 minutes, until bubbly and golden brown.
  8. To make the pico, toss all ingredients together and set aside until ready to serve.
  9. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
  10. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.

Notes

Yields: 8 servings

Inspired by Rock Bottom Brewery

Estimated time: 35 minutes

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