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Recipe courtesy of La Quinta Resort and Club

Crab and Artichoke Dip

  • Level: Intermediate
  • Yield: 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    361
    Total Fat
    21
    Saturated Fat
    10
    Carbohydrates
    32
    Dietary Fiber
    6
    Sugar
    8
    Protein
    14
    Cholesterol
    91
    Sodium
    442
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
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Ingredients

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

Directions

  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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of La Quinta Resort, Palm Springs, CA

Show: The Best Of
Episode: Historic Eateries

Categories:

Crab Dip Crab Recipes Dip Shellfish Recipes Artichoke Dip Artichoke Spinach Dip Spinach American Shallot Recipes

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10 Reviews
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Dianna P.

I have made this several times and have tweaked a few things. Sauté onion and garlic. Add 2 boxes of thawed and squeezed chopped spinach and chopped artichokes. Add 1 lb cream cheese and 1 boursin and about 1 c half & half. Stir until cheese is melted. Add 1 can Rotel diced tomatoes with green chilies. Add 1t cayenne pepper and a pinch of red pepper flakes. More if desired. Fold in jumbo crab meat. Try not to break up so much. Pour into quiche pan, top with panko. Do NOT purée. Bake 20-25 minutes, until bubbling. When serving use a spoon to put on top of flat bread or melba. I promise that you will love it!

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