Hot Crab Dip

Seafoody, cheesy and with a side of heat this appetizer dip is calling your name!

Honestly, I feel like you can never have too much crab, but budget-wise I think 4 crab cakes is a perfect amount! You can buy 1 lb of lump crab meat by itself but I am just a sucker for the jumbo lump crab cakes.

If you don’t like artichokes you can opt out but I really do love them and feel like all the ingredients below are perfect for a spring or summer get together. If you want to bring a creamy cheese dip this one would be a hit!

Recipe Below:

Servings: 8-10

Time cook: 1 hour and 30 minutes

Ingredients

• 4 lump crab cakes

• 1/4 cup of red bell pepper, chopped

• 1 jalapeño, seeded and chopped

• 3 sprigs of green onion, chopped

• 2 celery stalks, chopped

• 8 oz of light cream cheese

• 1 cup of mayo

• 14.5 oz of artichokes, chopped

• 1/2 cup of sour cream

• 1 teaspoon of Tony’s seasoning

• 1 teaspoon of hot sauce, additional to garnish

• 1 tablespoon of minced garlic

• 3 cups of Romano, Parmesan and Asiago cheese

• Squeeze of one lemon

Directions: To start I pre-heat the oven to 375° F. I cook the crab cakes for about 15 minutes while I start to form the dip. In a bowl you basically add all the ingredients expect the crab and mix. Then once the crab is done you add in.

Then at 375° F cook the dip for about 30 minutes. Garnish with some hot sauce and serve with a side of water crackers!