Crab-Jalapeno Artichoke Dip

Posted byNoriePosted inAppetizers, Dips and Sauces, Recipe, Seafood, SnacksTags:

Spicy

I had half of a recipe of jalapeno-crab bombers left that I did not fry.  I froze it for a few days then I had to figure what to do with it so it won’t get wasted but I did not want to go through all the flour dredging, dipping and frying. 

And this is what I came up with and it is so good we ended up having it for dinner by itself even though it is supposed to be a dip as an appetizer or a snack. Besides, it was a good way to use some of the extra cheeses I have in the fridge.

Here is the entire recipe:

  • 1-8oz. Cream Cheese (at room temperature)
  • ½ cup Mayonnaise (Hillman’s)
  • ½ cup Sour Cream
  • ¾ cup Mexican blend cheese
  • ¾  cup shredded Parmesan cheese
  • ¾ cup shredded Mozzarella cheese
  • 1 TBS. garlic powder
  • ½ cup diced green onions (or chopped spinach or both)
  • ¼ tsp. salt
  • 1 tsp. Lemon zest
  • Juice from 1/2  lemon
  •  ¾  to 1 cup crabmeat (lump or claws)
  • 1 can Artichoke hearts drained and cut in fourths or roughly chopped
  • ¾ cup seeded, diced pickled jalapenos

For Topping:

  • 1/2 cup Mozzarella cheese for topping
  • 1 tsp. Cayenne pepper for topping (optional) or substitute paprika if you don’t like it very spicy

Cream the cream cheese then blend the rest of the cheeses except the Mozzarella and Cayenne reserved for topping.  Add the rest and mix everything together then put in an oven proof bowl or dish.  Spread the ¾ cup Mozzarella on the top and sprinkle with cayenne pepper.

Bake in 325ºF oven for 20 to 25 minutes or until the cheeses are melted.

Serve hot, scoop it with corn tortilla chips or with sliced and toasted baguettes or French bread.