Appetizers / Snacks
Creamy Crab Dip with Brie & Artichokes
If you're looking for a dip for your next holiday meal, this creamy crab dip will warm you right up. Under a hearty layer of baked bread crumbs lies a hot dip of artichoke, crab, and buttery Brie cheese. The recipe takes under an hour to make, and can be prepared and chilled for up to a day ahead of time. Before your meal, just add the panko bread crumbs and bake.
OFF HEAT, STIR IN:
To assemble the dip ahead, make it up to the point of adding the crumb topping and chill up to one day. Right before baking, add topping, then bake as directed.
Preheat oven to 400°. Coat a 1-quart baking dish with nonstick spray.
Sauté onion in 3 tsp. oil in a nonstick skillet over medium-high heat until soft, about 5 minutes.
Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth.
Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon.
Spread crabmeat into prepared baking dish, then top with Brie mixture. Toss panko with remaining 2 tsp. oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.
For the smoothest cheese mixture, add the Brie a bit at a time, waiting until it melts to add more.
To keep crabmeat in large chunks, place it in the bottom of the dish rather than stirring it into the Brie mixture.
Per 2 Tbsp.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 20%
Cholesterol 27mg 9%
Sodium 142mg 5%
Carbs 2g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.