Crab and Artichoke Dip
Scoops of rich tomato sauce and creamy cream cheese with crab and marinated artichokes elevate this dip to company standards. Easy to make and very, very good.
Crab and Artichoke Dip
This dip has evolved over the years with input from the whole family. A favorite with Friday night finger foods.
Ingredients
- ½ cup (115 gr) cream cheese
- 1 can (170 gr) Ocean’s Wild Crab
- 213 ml (225 gr) can Hunt’s Tomato Sauce
- 6 oz. (170 ml) Scarpone’s Marinated Artichokes, drained and chopped
- ½ cup (38 gr) grated cheese
Instructions
- Drain artichokes and roughly chop. Rinse and drain crab, pressing down to remove any liquid. Mix crab and cream cheese then fold in artichokes.
- Spread tomato sauce in bottom of oven proof dish and mound crab mixture in centre, leaving some tomato sauce around the edges uncovered. Sprinkle crab mixture with grated cheese.
- Pre heat oven to 350. Bake dip for 15 minutes and then broil for a couple minutes until cheese starts to get some golden color.
- Serve with taco chips.
Notes
Depending on whether you have more tomato sauce or cream cheese may influence the wine you’d like.
We’ve paired:
- Old Soul Chardonnay ($22.00) – a bit citrusy and buttery from California
- Barbi Chianti Rosso ($28.00) – a rich young classic Italian red
- Luca Old Vine Malbec 2020 from Argentina