Recipe courtesy of La Quinta Resort and Club

Crab and Artichoke Dip

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 servings
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2 cups chopped shallots

1/2 cup chopped garlic

2 tablespoons olive oil

8 ounces chopped artichoke hearts

8 ounces Dungenesss crab meat

4 cups spinach

1 cup heavy cream

1 teaspoon crushed red pepper

1/2 cup diced tomatoes

1 cup Boursin

1 cup bread crumbs


  1. Preheat oven to 375 degrees F.
  2. Saute shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and saute. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes.