Crab and Artichoke Dip

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Pretty good recipe, and doesn't involve too much prep work. Use fresh ingredients, and quality crab, and you can't go wrong.

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when you see these recipes try to not follow it exactly, add your own twist, try a different cheese or mixture that may compliment other coarses or dishes at YOUR dinner. season it different, add some more veg, somehow make it your own. If it turns out "terriable" (which i blame on the cook than its your fault for not making it better instead of following the recipe like a roadmap.

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Made this last night - after reading through the recipe, did modify a bit since some of the quantities seem to be too much and would overpower.
Used about 1 c shallots, 1/4 c garlic, 3c frozen spinach (nuked some and squeezed out H2O, 8 oz artichokes, 1/2 lb backfin crab, 1 c half&half, 1 c fresh tomato, 1/2 teas crushed red pepper, and 8 oz whipped chive cream cheese (instead of Boursin.
Followed instructions for sauteeing, but did not puree or add cheese. Once sauteed, put into a sprayed casserole dish, added the cream cheese, added tiny squeeze of lemon juice & small bit of shaved parm, mixed up, topped with fresh bread crumbs and some more parm. Baked about 10-12 minutes. Served with whole grain melba toast and sliced baguette. The amounts for each ingredient worked well - tasted very good, nothing overpowering.

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I made this for a potluck style lunch for a holiday and it was terrible. The crab flavor simply overpowered the dish. I used a packaged crab instead of fresh and that may have been the problem but we really did not like it. Heating the dip just ruined it for us. Good luck to others though, may yours turn out yummy! :

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My family had this as an appetizer for Thanksgiving. I did not think they would love it as much as they did. I had trouble finding Boursin cheese so a quick search showed me how to make it myself. It was absolutely delicious. This made a big casserole dish which I was happy for because I would be able to enjoy it for a while. Needless to say it was gone an hour after I put it out! Even my 8 year old son enjoyed it! Only problem was... I didnt have enough baquette bread! I am commenting on it now because I just halfed this recipe and made it again. Absolutely delicious. HINT: I love garlic but it seemed like way too much! I halfed the garlic and could still really taste it. Not sure I would enjoy with all the garlic they have listed. Buy lots of bread!

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this is a thinner version of this dip, I was looking for more density

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I made this recipe for the holiday and my family loved it. I added the Brousin cheese which had garlic and onion in it alreay, plus a half a package of cream cheese, some mozerella and extra tomatoes. I did not add as many shallots nor the garlic since my Boursin was strong enough. I also doubled the crab.

I would say that if you are a seafood lover, the dish is for you!

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I made this dip using fresh spinach and cream cheese instead of the Boursin. Also, I did not puree. I placed the mixture in a dish and topped it with cheese and bread crumbs and baked for about 12 minutes. I was great with corn tortilla chips.