Recipe Detail

Zesty Crab and Artichoke Dip

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Number of Servings:


  1. 1 - large green pepper chopped
  2. 2 cans - 14 oz. artichoke hearts drained and chopped
  3. 1 cups - mayonnaise
  4. 1 cups - plain yogurt
  5. 2/3 cups - grated Parmesan cheese
  6. 1/2 cups - thinly sliced green onion
  7. 1/2 cups - bottled roasted sweet red peppers drained and chopped
  8. 5 teaspoons - lemon juice
  9. 4 teaspoons - Worcestershire sauce
  10. 1/2 teaspoons - celery seeds
  11. 1 pounds - lump crabmeat (OR two 6 oz. cans crab meat) picked over and flaked


Coat a skillet with nonstick spray; add the green peppers and cook, stirring, over medium heat for 3 minutes or until tender. Let cool 'til room temperature.

Preheat oven to 375 degrees F. Coat an 8-x-8-inch baking pan with nonstick spray.

In a large bowl combine all ingredients except crab meat. Mix well, then add the crab meat and mix gently. Spoon into baking pan and bake for 30 to 35 minutes or until golden and bubbly.


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