Author Notes
I knew I wanted to make a dip for Super Bowl Sunday with crab, but was not sure what direction to head. I found roasted red peppers and artichokes in the cabinet, and just went with it. I'm still debating on if cold or hot is better, but you can always decide last minute which you prefer. —Sweetnan
Continue After Advertisement
Ingredients
-
8 ounces
Cream Cheese, room temperature
-
2 tablespoons
Sour Cream
-
2 tablespoons
Mayo
-
Juice of 1 Lemon
-
8 ounces
Crab Meat
-
1/4 cup
Roasted Red Peppers, Drained and Diced
-
1/2 cup
Canned Artichokes, Drained and Chopped
-
1 tablespoon
Old Bay Seasoning
-
1 tablespoon
Chives, sliced thin
-
Salt and Pepper
-
1/2 cup
Parmesan, grated
Directions
-
Whip cream cheese in mixer until light and fluffy.
-
Beat in mayo, sour cream, Old Bay seasoning, lemon juice, and salt and pepper to taste.
-
On low speed, mix in roasted red peppers, artichokes, and Parmesan until just combined.
-
Fold in crab meat and chives by hand. Check for taste and add any extra Old Bay, salt or pepper as needed.
-
If you prefer it cold, go ahead and serve or let chill in fridge until ready to use. If you prefer it warm, bake in 400 degree oven for 15-20 minutes or until bubbly. Feel free to garnish with a little paprika. Serve with crackers or crostini.
See what other Food52ers are saying.