Zesty Crab and Artichoke Dip Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Crab and artichokes along with green pepper, roasted red peppers, green onion and seasonings.

    Main Ingredient:

    crab meat

    Category:  Hot dips

    Cuisine:  Seafood

    Prep Time: 25 min
    Cook Time: 35 min


    Carolyn Anderson

    Posted By:


    Posted On:

    March 10, 2016

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